Chocolate-Blood Orange Pots de Crème Recipe | Tasting Table
Prep Time:
20 minutes
Cook Time:
1 hour, 10 minutes
Servings:
5 servings
Ingredients
  • 1 cup granulated sugar
  • 1 cup water
  • 1 blood orange, sliced ⅛ inch thick
  • 1½ cups (10 ounces) bittersweet chocolate
  • 1½ cups whole milk
  • 1½ cups heavy cream
  • ½ tablespoon blood orange zest
  • ½ cup granulated sugar
  • 1 teaspoon kosher salt
  • 6 egg yolks
  • ½ cup mascarpone
  • 1 tablespoon honey
  • 1 teaspoon blood orange zest
  • ½ teaspoon kosher salt
Directions
  1. Make the candied blood orange: Preheat the oven to 250° and line a sheet pan with a silicone baking mat. In a medium saucepan, combine the sugar and water over medium-high heat. Bring to a boil and cook until the sugar dissolves, 1 to 2 minutes.
  2. Add the blood orange slices and reduce to a simmer; cook until the slices are translucent, 8 to 10 minutes. Using a slotted spatula, transfer the slices in a single layer to the prepared sheet pan. Bake until dried and crisp, 50 minutes to 1 hour. Let cool completely.
  3. Make the pots de crème: Place the chocolate in a blender and set aside. In a medium saucepan, bring the milk, cream and orange zest to a simmer over medium heat.
  4. Meanwhile, in a small bowl, whisk together the sugar, salt and egg yolks until the sugar has dissolved and the mixture is light yellow and thick. Whisk about 1 cup of the simmering cream into the egg yolk mixture to temper, then add it all back into the pot. Cook, stirring constantly with a wooden spoon, until the custard is lightly thickened so it coats the back of the spoon, 5 to 6 minutes.
  5. Pour the custard over the chocolate in the blender and blend until smooth. Divide the mixture between five 8-ounce ramekins, smoothing the tops with an offset spatula, then refrigerate until chilled and set, 2 hours.
  6. Meanwhile, make the whipped mascarpone: In a medium bowl, combine all the mascarpone ingredients. Whisk until the mixture holds a stiff peak.
  7. To serve: Spoon a dollop of the whipped mascarpone over each pot de crème and stick a candied blood orange wheel about a third of the way into the surface, then serve.