"If you're looking for a luscious, make-ahead dessert for the holiday season, chocolate pots de creme provide an elegant finale to a festive meal. These little terrines are filled with a rich and silky chocolate custard that is best prepared one day in advance of serving, making them ideal for entertaining and cooking for a crowd. This classic recipe relies on a short list of ingredients and demands a high-quality dark chocolate to deliver its rich, deep flavor."
"Pots de creme: 1 3/4 cups heavy cream 1/2 cup whole milk 6 ounces high-quality dark (70% to 75%) chocolate, finely chopped 5 large egg yolks 1/3 cup granulated sugar 2 teaspoons orange liqueur, such as Cointreau 1/2 teaspoon vanilla extract 1/8 teaspoon kosher salt Orange sugar: 1 large untreated navel orange 1/3 cup granulated sugar Whipped cream: 1 cup heavy cream 1 tablespoon granulated sugar 1 to 2 teaspoons orange liqueur (optional)"
Chocolate orange pots de creme are small, elegant custards made from heavy cream, whole milk, high-quality dark chocolate, egg yolks and sugar, brightened with orange liqueur, vanilla and a pinch of salt. The recipe yields six (3/4-cup) ramekins or 10 to 12 espresso cups and benefits from overnight cooling. An orange sugar made from untreated navel orange zest and granulated sugar and a lightly sweetened whipped cream with optional orange liqueur provide complementary brightness. Preparation involves heating the dairy to a simmer, melting chocolate into the hot mixture, whisking and tempering the eggs, then straining the custard before finishing in a 325°F oven and cooling overnight.
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