Orange-Chocolate Pots de Creme

There isn't a combination more delicious in the dessert world than orange and chocolate. This intensely chocolaty dessert is simple to make and uses pantry staples, so no need to rush out to get a special item.

These Orange-Chocolate Pots de Cremes are perfect to share or make them in smaller espresso cups or tiny jars if your like me and refuse to share your desserts.

Orange-Chocolate Pots de Creme
Ingredients:
1 1/3 cups half and half

• Zest of 1 Orange
• 1/4 cup sugar
• pinch of salt
• 3 oz. bittersweet chocolate (63% or higher), coarsely chopped
• 3 large egg yolks
• 2 Tbs unsweetened cocoa powder
• 1 Tbs. orange liqueur
• 1/2 tsp. pure vanilla extract
• Directions: 
• 1. Preheat the oven to 325 degrees. Put a kettle of water on to boil.
• 2. In a small sauce pan, bring the half and half to a simmer with the orange zest. Remove from heat, cover and allow to steep for 15 minutes.
• 3. Strain the half and half through a sieve to remove the zest. Return half and half to the pan, add the sugar and bring to a simmer. Remove from the heat, stir in chocolate, cover and let set for 5 minutes so chocolate can melt.
• 4. In a large glass measuring cup, mix the egg yolks, cocoa, orange liqueur and the vanilla. Stir in the warm chocolate mixture slowly, careful not to create bubbles. Pour or ladle into six 6 ounce ramekins or oven proof jars, cups or mugs. Place in baking dish large enough to fit the ramekins snugly. Pour hot water into baking dish until it reaches half way up the sides of the ramekins. Cover with foil.
• 5. Bake for 25-20 minutes or until the custard is set in the middle. Carefully remove from the oven and remove ramekins from the water bath. Let cool to room temperature before placing in the fridge. Serve Chilled.