Friday, March 9, 2012

Chocolate-Tangerine Pots de Creme

Now this was a truly exquisite dessert.



Chocolate-Tangerine Pots de Creme
(French for "pots of cream")

I don't know if I've ever eaten anything more rich, more decadent.




The chocolate and tangerine perfectly complemented each other.




What is "pots de creme?" you might ask. As the name implies, it is quite literally a pot of creme. Smooth, creamy cream and egg yolks heated with sugar and vanilla then chilled to create this velvety smooth dish almost similar to a cheesecake but a tad more pudding-y and not as tangy.




This version is made especially fantastic by having both a chocolate and a tangerine layer. 

Anybody else out there crazy about the dark chocolate and orange flavor sensation? Well, in my expert chocolate opinion, tangerines are even better suited for chocolate--more tangy. Truly divine.




Mmmm, look at that texture!





The recipe said to make these in ramekins, but I used these slightly smaller white bowls (I think they are just 4.5 ounces). Personally, I thought this was a better serving size. The quality of this dessert could become a bit overwhelming to the taste buds with too many bites. Or maybe not. I served these with guests, so there wasn't any leftovers for me to test that theory.... Probably a good thing seeings how I swooned over them and they pretty much have a million calories in them.

Loved this dessert though. I'll definitely be making these again--for guests when I'm not in danger of consuming the whole lot myself. :) SO GOOD!


Chocolate-Tangerine Pots de Creme

from Williams Sonoma New Flavors for Desserts 
(pretty marvelous cookbook in my opinion)

Click here to print

Ingredients

2 tangerines
6 oz. bittersweet chocolate, chopped
6 egg yolks
1/3 c. sugar
1 tsp. vanilla
¼ tsp. salt
2 ½ c. heavy cream


Directions

  1. Finely grate the zest from the tangerines then squeeze 3 tablespoons tangerine juice.
  2. Place the chocolate in a heatproof bowl.
  3. In a saucepan, whisk together the egg yolks, sugar, vanilla, salt, and tangerine zest. Whisk the cream into the egg mixture then cook over medium heat, whisking constantly, until the mixture is think enough to coat the back of a wooden spoon. Do not let the mixture boil.
  4. Strain the mixture through a fine-mesh sieve into a large bowl.
  5. Pour two-thirds of the hot mixture over the chocolate, let sit for 5 minutes, then whisk to combine. Whisk the tangerine juice into the remaining plain mixture.
  6. Using a small ladle, fill six ramekins one-third full with the chocolate mixture. Pour the tangerine mixture into the ramekins, dividing it evenly then top with the remaining chocolate mixture. Drag a toothpick or a knife through the mixture in the ramekins, swirling back-and-forth or in a figure-eight pattern to create a marbled effect.
  7. Cover with plastic wrap and refrigerate for at least 2 hours or up to 3 days before serving. Serve chilled.

Click here to print.

Save this one away--you'll want to remember it next time you have a hankering for a decadent dessert. :)




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3 comments:

  1. these look delicious! have just pinned them! visiting from ginger snaps crafts.

    ReplyDelete
  2. These look incredibly delicious! thanks for sharing.

    ReplyDelete

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