• Tommy Centola

Chocolate-Blood Orange Pots de Créme

Looking for some new desserts this holiday season? This week, I'm sharing two chocolate based dishes. They are sure to satisfy your sweet tooth.


2/3 cup milk chocolate chips

Zest of 1 blood orange

2 tablespoons fresh blood orange juice

5 large egg yolks

2 tablespoons sugar

2 cups heavy cream

6 tablespoons espresso powder


Preheat oven to 325℉.

In a medium bowl, combine chocolate chips and orange zest and juice, set aside.

In a small bowl, whisk together egg yolks and sugar; set aside.

In a medium saucepan, bring cream and espresso powder to a boil over medium heat. Reduce heat to low. Slowly whisk 1 cup hot cream mixture into yolk mixture. Whisk yolk mixture into remaining hot cream mixture, and cook, stirring constantly with a wooden spoon in a figure-eight motion, until a candy thermometer registers 180℉. Pour mixture through a fine-mesh sieve over chocolate mixture, and whisk until smooth.

Divide mixture among 6 ( 3 1/2-inch) ramekins. Set ramekins in a roasting pan, and pour water into roasting pan to a depth of 1/2-inch.

Bake until edges are set and center jiggles slightly when moved, 30 to 40 minutes. Let cool at room temperature for about 45 minutes. Cover with plastic wrap and refrigerate for at least 3 hours before serving. Garnish with whipped cream if desired.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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