Elegantly rich and bursting with flavors of creamy chocolate, citrus and cinnamon. Chocolate Orange Cinnamon Pots de Creme is a Holiday dream come true with it being easier than homemade pudding and yet extremely sophisticated.
I have always had a soft spot for creamy chocolate desserts so when my brother told me about his idea for this Chocolate Orange Cinnamon Pots de Creme, I knew I had to share it with all of you. Pots de Creme is like a grown-up, sophisticated version of pudding but is actually a baked custard. Chocolate flavor would be heavenly on its own, but adding the combination of cinnamon and orange brought this gorgeous dessert to a whole new level. Chocolate Orange Cinnamon Pots de Creme is creamy and bright dessert with fragrant hints of cinnamon. Garnish with slices of orange and cinnamon sticks and it becomes as appealing for the eyes as the taste buds.
Tips about Chocolate Orange Cinnamon Pots de Creme:
- Use good quality semi-sweet baking chocolate for this Chocolate Orange Cinnamon Pots de Creme recipe. I use 60% cocoa. Just know the higher the cocoa % for this recipe, the less sweet it will turn out.
- For Holiday baking and candy making I am in love with LorAnn Oils as they are absolutely delicious and very consistent. My hope for the future is that they come out with organic versions. (affiliate)
- Make sure to temper your egg yolks, which is basically stirring in a small amount of the hot liquid to the yolks to ensure you do not end up with scrambled eggs. I added about 1 tablespoon, stirred the eggs well and then repeated 2 additional times. Once the eggs yolks were thin enough, I combined them to the chocolate liquid mixture.
- You will need 6-8 5 oz ramekins for this recipe. (affiliate)
- This Chocolate Orange Cinnamon Pots de Creme is incredibly easy, you just need a little extra time to let the hot mixture cool to room temperature before baking. Cooling time takes about 30 mins.
- 1⅓ cups heavy cream
- 1 cup whole milk
- ¾ tsp cinnamon
- 7 oz semi-sweet baking chocolate *finely chopped
- ½ tsp orange oil or extract
- 6 large egg yolks *room temperature
- 2 Tbsp sugar
- pinch of salt
- boiling water
- 6-8 5 oz ramekins
- garnish with whipped cream, cinnamon or orange slices
- Separate egg yolks from egg whites. Stir in sugar and pinch of salt to egg yolks. Set aside.
- In a medium sized sauce pan bring cream, milk and cinnamon just to a simmer over medium heat. Take off heat and add chocolate. Thoroughly stir until chocolate is completely melted.
- Temper egg yolks by stirring in a small amount of hot chocolate mixture. Repeat a few more times until eggs become thinner in consistency and then mix into remaining chocolate mixture. Strain mixture through a fine-mesh strainer and let cool to room temperature.
- Preheat oven to 300℉. Boil water in a stockpot. Meanwhile line a large roasting pan with a folded kitchen towel and arrange ramekins on towel.Once chocolate mixture is cooled to room temperature carefully divide among ramekins. Carefully transfer boiling water to roasting pan making sure water level reaches halfway up ramekin. Cover roasting pan tightly with foil and poke a few holes in top of foil to vent. Carefully transfer pan to middle rack of oven. Bake for 30 mins or until pots de creme are set around edges but slightly wobbly in center. Remove from water onto cooling rack and cool until room temperature.
- Once cooled to room temperature cover and chill until cold, about 4 hours. Serve garnished with whipped cream, cinnamon or orange slices.