Chocolate Orange Pots de Creme

Recipe By: Home Cooking Collective


These rich and chocolaty clever pots de crème use the help of a blender to yield a smooth and creamy texture. The chocolate, egg, orange zest, and other flavorings are blended up first and broken down into small bits. Then, boiling hot cream is slowly poured as the blender continues running, melting the chocolate and turning the mixture into a smooth liquid the consistency of thickened hot chocolate.

Even so, pots de crème are generally quite decadent, so the addition of our Whole Milk Plain Skyr helps cut the richness of the chocolate. After a few hours in the fridge, the pots de creme set into a creamy, velvety pudding. 

Serves 4 to 6

4 ounces
Icelandic Provisions Whole Milk Plain Skyr
4 ounces
Semi-Sweet Chocolate Chips
2 ounces
Bittersweet Chocolate (70% Cacao)
1/4 tsp
Kosher Salt
1 tbsp
Vanilla Extract
Large Egg
3 tbsp
Zest from 1 orange
3/4 tsp
Espresso Powder
4 ounces
Heavy Cream
For serving:
Flaky Salt
Whipped Cream
Step 1:
Remove the skyr from the fridge and set aside.
Step 2:
To a stand blender, add the chocolates, salt, vanilla extract, egg, sugar, orange zest, and espresso powder. Blend for 30 seconds, then scrape down the sides. Blend again, for an additional 30 seconds, or until the chocolate has broken down into small pieces and formed a thickened, chunky mixture; don’t worry if the mixture is not smooth, as it will become smooth once you add the hot cream.
Step 3:
Turn the blender off, then remove the blender cap. Place a small funnel in the blender cap opening and keep a kitchen towel nearby. If you don’t have a funnel, you can still proceed with the recipe – just note you may have some splattering.
Step 4:
Add the heavy cream to a large microwave safe measuring cup. Microwave for 1 to 2 minutes, or until the heavy cream is vigorously boiling (you’re looking for about 212F).
Step 5:
Hold a towel in your non-dominant hand and create a wall around the funnel (this helps prevent any splattering). Turn the blender on, then slowly pour the hot cream through the funnel.
Step 6:
Once all of the cream has been added, turn the blender off and scrape the sides as needed to incorporate any unmixed bits of chocolate. Continue blending until the mixture is smooth and velvety, like thick hot chocolate, about 1 to 2 minutes.
Step 7:
Pour the chocolate mixture through a fine mesh sieve into a medium bowl (this helps remove any unincorporated bits of chocolate or egg), then stir in the skyr until combined.
Step 8:
Divide mixture amongst 4 to 6 small ramekins or glasses. Refrigerate, uncovered, for at least 3 hours, or until firm.
Step 9:
To serve, top pots de crème with flaky salt, candied orange peels/raspberries/strawberries, and whipped cream.

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