Best 4 Chocolate Orange Pots De Crème With Candied Orange Peel Recipes

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Chocolate orange pots de crème with candied orange peel is a delightful dessert that combines the rich, decadent flavors of chocolate and orange in a smooth and creamy custard. This elegant treat is perfect for special occasions or a special treat, and it's surprisingly easy to make. With just a few simple ingredients and a little patience, you can create a dessert that will impress your friends and family.

Let's cook with our recipes!

POTS DE CREME A L'ORANGE



Pots de Creme a L'Orange image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h20m

Yield 10 to 12 servings

Number Of Ingredients 8

12 ounces semisweet chocolate chips
4 eggs, at room temperature
2 to 3 teaspoons orange liqueur, such as Grand Marnier
1 pinch salt
8 ounces VERY hot strong coffee
1 cup heavy cream
2 tablespoons sugar
Orange peel, for garnish

Steps:

  • Place the chocolate chips in a blender. Crack in the eggs, and then add the orange liqueur and salt. Pulse until the chocolate chips are partially pulverized, 5 to 7 times.
  • With the blender running, carefully pour in the coffee in a steady stream through the small opening in the lid. The coffee will melt the chocolate and turn it into a smooth mixture. Turn off the blender when the mixture is very smooth. Pour the mixture into small mason jars, pretty wine glasses or demitasse cups.
  • Place the jars on a tray and refrigerate them until firm, at least 2 or 3 hours. Yum!
  • Whip the cream with the sugar and generously plop it onto the top of each glass. Cut a strip of orange peel, cut into strips and decorate with the orange peel twists.

CHOCOLATE YOGURT POTS DE CREME WITH CANDIED ORANGE PEEL



Chocolate Yogurt Pots de Creme with Candied Orange Peel image

Try this special occasion dessert - only 4 ingredients are required for an incredibly decadent treat made lighter with Yoplait® yogurt.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 10

Number Of Ingredients 6

1 cup semisweet chocolate chips (6 oz)
3/4 cup canned fat-free sweetened condensed milk (not evaporated)
1 container (6 oz) Yoplait® Light Boston cream pie yogurt
2 eggs
Peel of 1 orange, cut into thin strips
1/2 cup plus 1 tablespoon sugar

Steps:

  • Heat oven to 325°F.
  • In 2-quart saucepan, heat chocolate chips and condensed milk over medium heat about 5 minutes or until chocolate chips are melted, stirring occasionally. Remove from heat. Using whisk, beat in yogurt and eggs until smooth.
  • Divide mixture among 10 custard cups. Place cups in large ovenproof pan; carefully pour in warm water, until water level comes halfway up sides of cups. Bake about 30 minutes or just until beginning to set. Remove from oven and water bath. Cool 30 minutes.
  • Meanwhile, fill 2-quart saucepan with 2 inches water; heat to boiling. Place orange peel strips in boiling water 1 minute; immediately remove and place in bowl filled with ice water. Let stand 1 minute; drain.
  • In 8-inch skillet, heat 1 cup water and 1/2 cup of the sugar to simmering over medium heat. Add orange peel strips, and simmer (do not boil) until white part of peel is translucent, about 20 minutes. Drain; place on cooking parchment paper-lined cookie sheet until dry, about 1 hour. Roll strips in 1 tablespoon sugar and immediately roll into tight curls. Serve with pots de creme.
  • Cover and refrigerate any remaining pots de creme.

Nutrition Facts : Calories 230, Carbohydrate 38 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 35 g, TransFat 0 g

CHOCOLATE ORANGE POTS DE CRèME



Chocolate Orange Pots de Crème image

Provided by Maggie Ruggiero

Categories     Milk/Cream     Chocolate     Egg     Dessert     Bake     Christmas     Winter     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

1 1/3 cups heavy cream
1 cup whole milk
3/4 teaspoon cinnamon
6 1/2 to 7 ounces orange-flavored bittersweet chocolate such as Lindt Excellence Intense Orange, finely chopped
6 large egg yolks
2 tablespoons sugar
Equipment: 8 (4- to 5-ounce) ramekins
Accompaniment: whipped cream

Steps:

  • Bring cream, milk, and cinnamon to a simmer in a small saucepan. Remove from heat and whisk in chocolate until melted.
  • Whisk together yolks, sugar, and a pinch of salt, then whisk in chocolate mixture. Strain through a fine-mesh sieve into a bowl and cool to room temperature, stirring occasionally.
  • Preheat oven to 300°F with rack in middle. Line a roasting pan with a folded kitchen towel and put ramekins on towel.
  • Divide custard among ramekins and add enough boiling-hot water to pan to reach halfway up them. Cover pan tightly with foil and poke a few holes in it. Carefully transfer pan to oven and bake until custards are set around edge but slightly wobbly in center, about 30 minutes.
  • Cool custards on a rack, uncovered, about 1 hour, then chill, covered, until cold, at least 3 hours.

CHOCOLATE-ORANGE POTS DE CRèME



Chocolate-Orange Pots de Crème image

Categories     Chocolate     Dairy     Egg     Dessert     Bake     Valentine's Day     Orange     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8

Number Of Ingredients 8

3 cups whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
4 tablespoons orange liqueur
1/2 cup whole milk
2 tablespoons grated orange peel
2 vanilla beans, split lengthwise
8 large egg yolks
7 tablespoons sugar

Steps:

  • Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until smooth. Whisk in 2 tablespoons orange liqueur. Spoon 1 tablespoon chocolate mixture into each of eight 3/4-cup custard cups. Place cups in freezer. Reserve remaining chocolate mixture.
  • Combine milk, peel and 2 cups cream in medium saucepan. Scrape in seeds from vanilla beans; add beans. Bring to simmer. Whisk yolks and sugar in large bowl to blend. Whisk hot cream mixture into yolk mixture. Let stand 30 minutes. Strain through fine sieve set over medium bowl, pressing on solids. Whisk 2 tablespoons orange liqueur into custard.
  • Preheat oven to 325°F. Ladle custard over chocolate in cups. Place cups in large baking pan. Pour enough hot water into pan to come halfway up sides of cups. Bake until custards are set, about 50 minutes. Remove cups from water. Stir chocolate mixture over low heat until just pourable if necessary. Spoon generous 1 tablespoon chocolate mixture over each. Chill overnight. Serve cold.

Tips:

  • Make sure to use high-quality bittersweet chocolate for a rich, decadent flavor.
  • Be careful not to overcook the anglaise, or it will become scrambled.
  • To make sure the pots de crème are set, insert a toothpick into the center. If it comes out clean, they are done.
  • For a more intense orange flavor, use freshly grated orange zest instead of extract.
  • Garnish the pots de crème with candied orange peel for a touch of elegance.

Conclusion:

Chocolate orange pots de crème are a delicious and elegant dessert that are perfect for any occasion. With their rich chocolate flavor, creamy texture, and bright orange zest, they are sure to impress your guests. The addition of candied orange peel adds a touch of sweetness and crunch that takes these pots de crème to the next level.

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