Pots de Creme
Prep time
Total time
A rich, creamy, french custard made with dark chocolate with a hint of orange extract and topped with a dried orange and whip cream.
Serves: 6 4 oz servings
  • 1 cup dark chocolate chips (I used Trader Joe's Dark Chocolate Pounder Bar)
  • ⅛ tsp. salt
  • 2 tbsp.sugar
  • ½ tsp. espresso powder, optional
  • 1 large egg, at room temperature (I used Davidsons Safe Eggs Pasteurized)
  • 1 cup heavy cream
  • 1 tsp orange extract
  • Dried Oranges (optional)
  • Whip Cream (optional)
  1. In a blender or food processor, add chocolate chips, salt, sugar and espresso powder; blend until broken up. Add one egg and whip until combined.
  2. In a microwave, heat cream, until bubbles form (about 60 seconds)on the side, do not boil. With the blender or food processor on, carefully add the cream and orange extract. You may have to scrap the sides of the bowl down.
  3. Pour pudding into 6 4oz containers and cover with plastic wrap and refrigerate for 2 hours or until firm.
  4. Garnish with dried oranges and whip cream (optional)
  5. Slightly adapted from King Arthur Flour
Calories: 254, Fat: 21, Cholesterol: 31, Sodium: 25, Potassium: 11, Carbs: 13, Fiber: 2, Sugar: 9, Protein: 3
Nutrition Information
Serving size: 4 oz.
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2014/06/10/pots-de-creme/