Chocolate Orange Yogurt Pots de Crème

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These rich chocolate pots de crème use a touch of orange, a dollop of yogurt, and the magic of a blender for an easy, and tasty recipe!

Prep Time25

Cook Time1

Chilling Time3

Total Time3 26

Servings: servings

Calories: 283kcal

Author: Karishma Pradhan

Equipment

Stand blender
Funnel optional but highly recommended
4 to 6 4-ounce ramekins or small glasses or cups

Ingredients

For the pots de crème:

4 ounces skyr or greek yogurt full-fat/whole milk
4 ounces semi-sweet chocolate chips
2 ounces bittersweet chocolate 70% cacao | finely chopped
¼ teaspoon kosher salt
1 tablespoon pure vanilla extract
1 large egg 50 grams without the shell
37 grams granulated sugar
Zest from 1 orange
¾ teaspoon espresso powder or ground espresso
120 ml heavy cream

For serving (optional, but recommended!):

Flaky salt
Candied orange peels, raspberries, or strawberries
Whipped cream

US Customary - Metric

Instructions

Remove the skyr or greek yogurt from the fridge and set aside.
Blend the ingredients: To a stand blender, add 4 ounces semi-sweet chocolate chips, 2 ounces bittersweet chocolate, ¼ teaspoon kosher salt, 1 tablespoon pure vanilla extract, 1 large egg, 37 grams granulated sugar, Zest from 1 orange, and ¾ teaspoon espresso powder. Blend for 30 seconds, then scrape down the sides. Blend again, for an additional 30 seconds, or until the chocolate has broken down into small pieces and formed a thickened, chunky mixture.
Note: Don’t worry if the mixture is not smooth, as it will become smooth once you add the hot cream.
Prepare the funnel: Turn the blender off and remove the blender cap. Place a small funnel in the blender cap opening and keep a kitchen towel nearby.
Note: If you don’t have a funnel, you can still proceed with the recipe – just note you may have some splattering so please be cautious!
Boil the cream: Add 120 ml heavy cream to a large microwave safe measuring cup. Microwave for 1 - 2 minutes, or until the heavy cream is vigorously boiling (you’re looking for about 212 °F/100 °C and lots of large bubbles).
Pour in the cream: Hold a towel in your non-dominant hand and create a wall around the funnel with the towel (this helps prevent any splattering).
Turn the blender on, then slowly pour the hot cream through the funnel.
Blend the mixture: Once all of the cream has been added, turn the blender off and scrape the sides as needed to incorporate any unmixed bits of chocolate.
Continue blending until the mixture is smooth and velvety, like thick hot chocolate, about 1 - 2 minutes.
Sieve the mixture: Pour the chocolate mixture through a fine mesh sieve into a medium bowl (this helps remove any unincorporated bits of chocolate or egg), then stir in 4 ounces skyr or greek yogurt until combined.
Refrigerate: Divide mixture amongst 4 to 6 small ramekins or glasses. Refrigerate, uncovered, for at least 3 hours, or until firm.
Serve: Top pots de crème with your desired toppings and serve!

Notes

Recipe adapted from The Cafe Sucre Farine

Pots de Crème are quite rich, so I highly recommend serving them with whipped cream. For a lighter option, dollop with sweetened skyr/greek yogurt.

The heat of the heavy cream should “cook” the egg, but if you’re apprehensive, you can use a pasteurized egg.

Equipment Notes: If you don’t have a funnel, you can still proceed with the recipe by creating a "wall" around the blender opening with a kitchen towel; just note you may have some splattering so please be cautious!

Serving Instructions: You can serve pots de crème chilled or at room temperature. I prefer serving them chilled because it cuts the richness of the dessert nicely! But you can also thaw them for 10 to 15 minutes at room temperature for a slightly softer consistency.

Storage and Make-Ahead Instructions: Pots de Crème can be stored in the fridge for 2-3 days. I recommend making them up to a day ahead of time. If you do serve them with whipped cream, prepare the whipped cream just before serving.

Nutrition