Desserts · ALWAYS FREE
Dark chocolate & orange pots
Small chilled pots of smooth dark chocolate cream, brightened with orange zest and made without eggs.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Place the chopped chocolate in a dry heatproof bowl. Set out 6 small heatproof pots or ramekins, each at least 8 tbsp + 0.35 tsp, on a tray that fits in the refrigerator.
- Put the cream, milk, 0.0353 oz orange zest and salt in a small saucepan. Heat over medium-low heat, stirring, just until steaming with small bubbles around the edge; do not let it boil vigorously.
- Pour the hot cream mixture over the chocolate and leave undisturbed for 2 minutes. Stir slowly from the center outward until the chocolate is fully melted and the cream is glossy. Stir in the vanilla. If small chocolate pieces remain, set the bowl over a pan of barely simmering water without the bowl touching it, and stir briefly until smooth.
- Divide all the mixture equally among the 6 pots and tap them gently to release large bubbles. Let stand for 15 minutes, then place in the refrigerator loosely covered. Chill for at least 4 hours, until cold and softly set all the way through; cover tightly once cold. The total time includes this 4-hour chill.
- Immediately before serving, divide the 0.0353 oz thin orange-zest strips or curls over the tops. Serve one pot per person. Keep covered at 40°F (4°C) or colder and use within 3–4 days. Discard portions left unrefrigerated for more than 2 hours, or 1 hour above 90°F (32°C).
Estimated nutrition
Per serving · 1 of 6- Calories
- 374 kcal
- Protein
- 4 g
- Total carbohydrate
- 19.8 g
- Total fat
- 31.4 g
- Total sugars
- 14.6 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
Estimated from listed ingredient amounts and identified food-composition profiles, divided by the stated number of servings. Not laboratory analysis or kitchen testing. The ingredient-sum method uses raw or cooked food profiles matching the ingredient state. Moisture gain/loss does not change the stated serving count. No general cooking/fermentation nutrient-retention factors are applied. Unless a discard/absorption blocker is listed, all measured pan fats and sauces are assumed consumed. Actual amounts left in pans, on utensils or during cooking can reduce intake. Optional additions are excluded when noted. Calories are kcal. Protein, total carbohydrate, total fat and total sugar are grams. Total carbohydrate includes fiber; these are not net carbs. No %DV or FDA-compliance claim. Null means unavailable, never zero. Sodium and fiber are omitted because retention, brands, rinsing and missing source rows make them less reliable here. 65–70% cocoa chocolate modeled with USDA 60–69% category; exact brand cocoa/sugar ratio varies.
View the ingredient calculations · Source 1 · Source 2Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
