This Dark Chocolate and Orange Pot de Crème is a luxurious dessert that combines rich, velvety chocolate with the bright zest of orange. In just 20 minutes of prep and 10 minutes of cooking, you’ll create a silky-smooth custard that’s as indulgent as it is elegant. The balance of bittersweet chocolate and citrus creates a flavor duo that’s both sophisticated and comforting, perfect for any occasion.
After a quick chill in the fridge for two hours, each spoonful melts in your mouth, offering a creamy texture and a burst of vibrant citrus notes. It’s a dessert that feels fancy yet is surprisingly simple to make, leaving you with more time to savor every decadent bite.
Ingredients for Dark Chocolate and Orange Pot de Crème
- 1¼ cups (7½ oz/213g) bittersweet chocolate, finely chopped (use high-quality chocolate for best results)
- 1 can (13½ fl oz/398ml) full-fat coconut milk (shake well before opening)
- 2 large egg yolks
- 1 tablespoon vanilla extract (pure vanilla extract recommended)
- 2 teaspoons orange zest (freshly grated for optimal flavor)
- ¼ teaspoon salt
- Dairy-free whipped cream (optional, for topping)
Step-by-Step Instructions
- Set 6 small ramekins or teacups on a small tray and set aside.
- Place the chopped chocolate in a medium-sized bowl.
- In a saucepan over medium-low heat, combine the coconut milk, egg yolks, vanilla extract, orange zest, and salt. Whisk to combine.
- Stir constantly until the mixture begins to thicken enough to coat the back of a spoon, about 10 minutes.
- Once thickened, pour the hot egg mixture over the chopped chocolate and whisk until smooth.
- Pass the chocolate mixture through a strainer to ensure it’s smooth. Let it sit without stirring for 5 minutes.
- Evenly divide the custard between the ramekins.
- Refrigerate until chilled and firm, about 2 hours.
- Serve cold, topped with non-dairy whipped cream and extra orange zest if desired. Store in an airtight container in the refrigerator for up to one week.
Elevate Your Dessert with Creative Toppings
While non-dairy whipped cream and orange zest are classic choices, consider adding a drizzle of caramel sauce or a sprinkle of crushed pistachios for extra texture and flavor. For a citrusy twist, try candied orange slices or a light dusting of cocoa powder. These toppings not only enhance the presentation but also add delightful layers of taste.
Perfect Pairings for Serving
Serve your Dark Chocolate and Orange Pot de Crème with a side of fresh berries or a small cookie for a balanced dessert experience. A cup of espresso or a glass of dessert wine like Moscato can complement the rich chocolate and bright orange flavors beautifully. For a cozy treat, pair it with a spiced chai tea.
Storage Tips for Maximum Freshness
Store your Pot de Crème in an airtight container in the refrigerator for up to one week. If you’d like to prepare ahead, you can make the custard up to two days in advance and add toppings just before serving. Avoid freezing, as it can alter the creamy texture of the dessert.
Time-Saving Hacks for Busy Bakers
To streamline the process, use a double boiler for melting the chocolate and heating the custard mixture simultaneously. Pre-measure all your ingredients before starting, and opt for pre-chopped chocolate to save time. If you’re short on chilling time, place the ramekins in the freezer for 30 minutes instead of refrigerating for 2 hours.
Equipment Essentials for Success
Ensure you have a fine-mesh strainer for achieving that silky-smooth texture. A whisk and saucepan are must-haves for the custard, and small ramekins or teacups work perfectly for portioning. If you don’t have a tray, a baking sheet lined with a towel will keep the ramekins steady while you fill them.
Dark Chocolate and Orange Pot de Crème
Ingredients
- 1¼ cups bittersweet chocolate finely chopped
- 1 can full-fat coconut milk
- 2 large egg yolks
- 1 tablespoon vanilla extract
- 2 teaspoons orange zest
- ¼ teaspoon salt
- dairy-free whipped cream (for topping, optional)
Instructions
- Set 6 small ramekins or teacups on a small tray and set aside.
- Place the chocolate in a medium-sized bowl.
- In a saucepan over medium-low heat, combine the coconut milk, egg yolks, vanilla extract, orange zest, and salt and whisk to combine.
- Stir constantly until the mixture begins to thicken enough to coat the back of a spoon, about 10 minutes.
- Once thickened, pour the hot egg mix over the chopped chocolate and whisk until smooth.
- Pass the chocolate mix through a strainer to make it smooth. Let this sit without stirring for 5 minutes.
- Evenly divide the custard between the ramekins and refrigerate until chilled and firm.
- Serve cold, topped with non-dairy whipped cream and extra orange zest if desired. Store in an airtight container in the refrigerator for up to one week.
