"These little terrines are filled with a rich and silky chocolate custard that is best prepared one day in advance of serving, making them ideal for entertaining and cooking for a crowd. This classic recipe relies on a short list of ingredients and demands a high-quality dark chocolate to deliver its rich, deep flavor. It's fortified with a splash of orange liqueur that faintly perfumes the custard."
"Heat the oven to 325 degrees. Combine the cream and milk in a saucepan over medium heat. Heat until it just reaches a simmer. Remove the pan from the heat and whisk in the chocolate until melted and smooth. Whisk the egg yolks and sugar together in a large bowl to blend. Slowly add the cream mixture in a steady stream, whisking constantly to combine (to prevent the eggs from curdling). Whisk in the orange liqueur, vanilla and salt."
Chocolate orange pots de crème are make-ahead desserts combining rich dark chocolate custard with a hint of orange liqueur. The custard uses heavy cream, whole milk, 70–75% dark chocolate, egg yolks, granulated sugar, vanilla, and salt. The cream and milk are heated to a simmer, whisked with chocolate, then tempered into beaten yolks and sugar before adding orange liqueur. The recipe recommends chilling the custards overnight and suggests garnishing with orange-infused sugar and lightly sweetened whipped cream. The recipe yields six 3/4-cup ramekins or 10–12 espresso cups and suits holiday entertaining.
Read at The Mercury News
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