Chocolate-orange pots de crème with candied orange peel from Bon Appétit Desserts: The Cookbook for All Things Sweet and Wonderful by Barbara Fairchild and Bon Appétit Magazine Editors

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Notes about this recipe

  • hillsboroks on November 12, 2019

    When you are in the mood for something lush and chocolate these pots de creme are perfect. The orange flavor is subtle and sublime. Do not skip making the candied orange zest to sprinkle on top before serving. I topped them with a bit of Grand Marnier flavored whipped cream and a sprinkle of the candied zest. The contrast between the smooth chocolate, pillowy cream and crunchy intense orange zest is wonderful. I used four 4 ounce ramekins and the serving size was just right. These are extremely rich and a full eight ounces after dinner would be a lot.

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