Recipe

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.