Decadent Chocolate Pots de Crème
Serves 4 | with Zesty Orange
These pots de crème are an irresistible hybrid between a chocolate truffle and chocolate pudding. This decadent and festive no-bake dessert is sure to impress!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Bittersweet Chocolate Chips
Not included in your delivery
Before starting, gather all required baking tools. Wash and dry all produce. Zest orange. Cut a piece off the top and bottom ends of orange. Place a flat end on a cutting board, cut the peel away from the flesh from top to bottom, turning orange as you go. When peeled completely, slip a paring knife along each side of the “membranes” (the white lines) of each orange slice to release the segments into a small bowl. Squeeze half the orange segments into another small bowl to release juice. Whisk together egg and 1/4 cup orange juice in another small bowl until smooth.
Add chocolate chips, honey, cream and half the orange zest to a medium pot. Cook over medium-low heat, stirring often, until chocolate is melted and smooth, 3-7 min. Whisk in egg mixture until combined. Increase heat to medium and cook, stirring constantly, until mixture just begins to bubble, 4-5 min. Immediately remove from heat, then stir in 1/8 tsp salt. Pour chocolate mixture through a fine mesh strainer into a medium bowl. (TIP: This will ensure the chocolate mixture stays silky smooth!)
Divide chocolate mixture evenly between 4 small bowls or cups. Place in the fridge to set for 2-4 hrs. When ready to serve, remove pots de crème from the fridge. Top with remaining orange segments and remaining orange zest.