Rich Dark Chocolate Orange Pot de Crème (Gluten Free)
No need to heat the oven with this cool summer dessert. Perfect after a big meal. Serve these in little "pots" or in small liqueur glasses. They make a beautiful presentation for this delicious chocolatey dessert!
Equipment
- 1 medium saucepan
- 5-6 small liqueur glasses or ramekins
Ingredients
Rich Dark Chocolate Orange Pot de Crème
- 1 cup heavy cream
- ¾ cup whole milk
- ½ teaspoon orange zest
- ¼ teaspoon kosher salt
- ¼ cup organic cane sugar
- ¼ cup brown sugar
- 8 ounces Guittard Extra Dark Baking Chips, or other gf brand
- 4 large egg yolks
- 1 tbsp Grand Marnier Liqueur, optional
Vanilla Orange Cream
- ½ cup heavy whipping cream
- 1 tbsp sugar
- ½ teaspoon orange zest
- ½ teaspoon vanilla, gf
Instructions
Dark Chocolate Orange Pot de Crème
- In a small bowl, whisk the egg yolks. Set aside.
- Whisk together in a medium saucepan the cream, whole milk, orange zest, salt, cane sugar, and brown sugar.
- Cook over low to medium low heat, stirring constantly, until the mixture boils.
- Lower burner to low. Add the chocolate chips. Stir until the chocolate pieces have melted.
- Pour approximately 1/3 of the milk/cream mixture into the whisked egg yolks, stirring continuously. Pour back into the saucepan and continue cooking over low heat for about 1 1/2 to 2 minutes and until the mixture begins to thicken and will coat the back of a wooden spoon. Do not let the cream come to a boil.
- Remove from the burner. Add in the rum and the Grand Marnier Liqueur and stir completely.
- Pass the cream mixture through a sieve into a bowl.
- Spoon or pour into small glassware or ramekins.
- Cool on the counter. Make Orange Whipped Cream and pipe or dollop on top. Add berries or chocolate shavings.
Vanilla Orange Cream
- Whip the cream using an emulsion blender with whisk attachment or a hand mixer, until it's beginning to thicken and lines from the beater are visible.
- Add the sugar and continue to whip until starting to get fluffy. Add the vanilla and the orange zest and mix in quickly. Give a stir with the beater.
- Spoon into a piping bag with a star tip and pipe cream on top of the cooled Pot de Crème, or spoon dollops of cream on top. Add berries or gluten free chocolate shavings.
- Cover with cellophane or set in a deep airtight container with a lid. Chill for a minimum of 4 hours before serving.