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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
unit(s)
Orange
cup
Bittersweet Chocolate Chips
(Contains: Soy May contain traces of: Soy, Peanuts, Tree nuts, Mustard, Crustaceans, Fish, Milk, Egg, Sesame, Sulphites, Wheat)
unit(s)
Egg
(Contains: Egg)
mL
Cream
(Contains: Milk)
unit(s)
Honey
Not included in your delivery
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
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.
