Cedar & Ember · Desserts

Dark Chocolate Orange Pots de Crème with Sea Salt

Name: Dark Chocolate Orange Pots de Crème with Sea Salt
Total time: 150 min
Yield: 2 servings
Ingredients: 100 g Dark chocolate; 150 ml Heavy cream; 75 ml Whole milk; 2 whole Egg yolks; 20 g Granulated sugar; 1 tsp Orange zest; 1 pinch Flaky sea salt; 2 tbsp Whipped cream

Rich, velvety dark chocolate custards lifted with fresh orange zest and finished with a whisper of flaky sea salt.

150 minutes · Intermediate · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Dark chocolate100 g
Heavy cream150 ml
Whole milk75 ml
Egg yolks2 whole
Granulated sugar20 g
Orange zest1 tsp
Flaky sea salt1 pinch
Whipped cream2 tbsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk and egg. Chocolate may contain soy. Check labels.

Method

Prep the chocolate

Put the chopped chocolate in a heatproof bowl and set a fine sieve over it.

Warm the dairy

Heat the cream, milk and orange zest in a saucepan until steaming, with small bubbles at the edges. Don't let it boil.

Temper the yolks

Whisk the yolks and sugar in a separate bowl until pale. Slowly pour in the hot cream while whisking constantly.

Cook the custard

Pour everything back into the saucepan and stir over low heat with a spatula for 3–5 minutes, until it coats the back of a spoon (about 80°C).

Combine

Strain the custard through the sieve onto the chocolate. Rest 1 minute, then stir gently until smooth and glossy.

Chill and serve

Divide between two small cups and chill at least 2 hours. Top with a pinch of flaky salt, a little extra orange zest and a spoonful of whipped cream if you like.

Keep the heat low and stir constantly while the custard thickens. If you see any graininess, strain it right away and it will still be silky. The 150 minutes includes about 2 hours of chilling.

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