Traditional Chocolate Custard Recipe (Pot De Creme)
Indulge in this rich and velvety Chocolate Pot De Crème, a classic French dessert that's both elegant and incredibly simple to prepare. With a deep chocolate flavor and smooth texture, this dessert is perfect for any chocolate lover. Plan ahead as it’s best prepared a day in advance.
Recipe Video
Recipe Ingredients
- 2 ½ Cups Heavy Cream
- 2 ounces White Chocolate, finely chopped
- 2 ounces Dark Chocolate (70% cocoa), finely chopped
- 1 teaspoon Vanilla Extract
- Pinch of Salt
- 4 Egg Yolks
- 2 tablespoons Cocoa Powder
- 1/3 Cup Sugar
- Zest of 1 Orange
- 1 tablespoon Grand Marnier or any Orange Liqueur (optional)
- Whipped Cream, for serving
- Fresh Mint Leaves, for garnish
- Orange Zest Strips, for garnish
Prepare the Candied Orange Peel:
- 3 large Oranges
- 1/2 cup Fresh Orange Juice
- 1 cup Sugar
- 1 1/2 cups Water
- Granulated Sugar (for coating)
Recipe Instructions
Preheat Oven to 300°F (150°C)
- In a medium saucepan, heat the heavy cream over medium heat until it just starts to simmer. Add both the white and dark chocolates, Vanilla, salt stirring until completely melted and smooth.
- In a separate bowl, whisk together the egg yolks, sugar, cocoa powder, and a pinch of salt until well combined. Add the orange zest and GRADUALLY add the warm chocolate mixture to the egg mixture, mixing constantly (avoid using a whisk to create air bubbles to temper the eggs and avoid curdling. Add the Grand Marnier (if using).
- Strain the mixture through a fine-mesh sieve into a pouring jug to remove any lumps or bits of zest. Divide the mixture evenly among four ramekins.
- Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 60-90 minutes, or until the custards are set but still slightly jiggly in the center.
- Remove from the oven and let the ramekins cool in the water bath. Once cooled, refrigerate for at least 4 hours or better yet overnight.
For the Candied Orange Peel:
- Rinse the oranges thoroughly with lukewarm water and let them sit for 10-15 minutes.
- Cut off both ends of the oranges and gently slice the peel with a knife. Remove the peel and add enough water to cover the peel in a saucepan. Bring to a boil for 7-8 minutes, then transfer the peels to cold water. Remove the pith by slicing it thinly to reduce the bitterness. Slice the orange peels into thin strips. In a separate saucepan, combine 1/2 cup of fresh orange juice, 1 cup of sugar, and 1 1/2 cups of water. Dissolve the sugar over medium heat and bring the mixture to a simmer. Add the orange peel strips and simmer for 30-35 minutes until the peels become translucent and the syrup thickens. Once the syrup has thickened, turn off the heat and let the mixture sit, covered, for 5-10 minutes. Drain the excess syrup and transfer the candied peels to a wire rack to cool and dry. Allow them to dry for 12 hours at room temperature or place them in an oven preheated to 160°F (70°C) for about an hour. Once dried, coat the candied orange peels with granulated sugar.
- Store in an airtight container for up to a month. Enjoy these soft, chewy, and full of orange flavor candied peels as a snack or use them to garnish your favorite desserts.
- Before serving, allow the pots de crème to come to room temperature for about an hour. Serve with a dollop of whipped cream, a fresh mint leaf, and a strip of orange zest on top. Enjoy!
