Chocolate Orange Pots De Crème Recipes

POTS DE CREME A L'ORANGE

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-ORANGE POTS DE CRèME

Steps:

• Bring 1 cup cream to simmer in medium saucepan. Remove from heat.
• Add chocolate; whisk until smooth. Whisk in 2 tablespoons Grand Marnier.
• Spoon 1 tablespoon chocolate mixture into each of eight 3/4-cup custard cups. Place cups in freezer.
• Reserve remaining chocolate mixture. (Used to top custard after baking).
• Combine milk, orange zest 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 Grand Marnier 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.