Hi Bold Bakers!
My homemade Dark Chocolate and Orange Pot de Crème are a fancy-but-not-fancy dessert that everyone absolutely loves. Plus, they’re dairy-free & paleo — which means more people are able to enjoy them!
The chocolate and orange pot de crème sounds and looks fancy, but it’s super easy to make, and you simply cannot beat that rich, decadent, dark chocolate custard that has just a hint of orange. Who discovered that chocolate and orange were the perfect flavor combo in the first place? They deserve a medal.
[Wondering what exactly the Paleo lifestyle is? Let me explain!]
This version of chocolate pot de crème is made with coconut milk, but it is no less indulgent than using whole milk! The texture is amazingly smooth, and the flavor is perfect for anyone who loves dark chocolate. It’s the ideal dessert to serve for a group of friends or on Valentine’s Day after an intimate dinner!
What Is Chocolate and Orange Pot de Crème?
Pot de crème means “pot of cream” and is a smooth dessert custard from France. And while it looks like chocolate pudding, there is a difference.
While both desserts are fantastic and kind of similar, this recipe really comes out on top when it comes to the chocolate flavor. The main difference between the two dishes is how they are held together. Pudding is typically thickened with cornstarch, whereas pot de creme gets its texture from including eggs in the recipe!
What You Need To Make Chocolate and Orange Pot de Crème
How To Make Chocolate and Orange Pot de Crème
This flavor-packed dessert couldn’t be easier; here is how you make it (and don’t forget to get the full recipe with measurements, on the page down below):
- Place 6 small ramekins or teacups (or whatever you’d like to serve the pot de creme from) on a small tray and set aside.
- Put the chopped chocolate into 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 the mixture constantly until it begins to thicken — until it is thick enough to coat the back of a spoon. This will take about 10 minutes.
- Once thickened, pour the mixture over the chopped chocolate and whisk until smooth.
- Pass the chocolate mix through a strainer to ensure it is perfectly smooth. Let it sit for about 5 minutes without stirring.
- Divide the custard into the ramekins and refrigerate until chilled and firm.
- Serve cold. Top the pot de creme with non-dairy whipped cream and extra orange zest is desired!
Gemma’s Pro Chef Tips For Making Chocolate and Orange Pot de Crème
- When you are cooking the custard, be sure to keep the heat on medium-low and stir constantly; otherwise, the eggs may curdle and ruin the custard.
- Set up the strainer before you start cooking because the custard will need to be strained immediately once it is done!
- Be sure to chop the chocolate very finely, and let the custard sit on the chocolate for about 5 minutes to properly melt the chocolate before stirring.
- My recipe calls for 2 teaspoons of orange zest, which to my taste, give the right balance of chocolate to orange flavor, but you can add more or less according to your liking.
- Experiment with different spices! Try cinnamon sticks, nutmeg, cloves, or ginger in place of the orange zest.
- Make your own dairy-free whipped cream: place a can (13½floz/398ml) of full fat coconut milk in the refrigerator for several hours or overnight. Once chilled, open the can and scoop the solidified contents into a mixing bowl (discard the extra liquid). If desired, add 2 tablespoons of powdered sugar and 2 teaspoons of vanilla, and then whip with an electric mixer until soft peaks are formed.
How To Store Chocolate and Orange Pot de Crème
Leftovers can be kept in an airtight container in the refrigerator for up to one week.
Make Paleo Recipes!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
My Dark Chocolate and Orange Pot de Crème is a luscious, smooth chocolate dessert that happens to be paleo — and dairy-free!
Servings: 6 pots
- 1¼ cups (7½ oz/213g) bittersweet chocolate finely chopped
- 1 can (13½floz/398ml) 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)
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.