Peppermint seems to be a holiday dessert default. Blame it on the candy canes. But, I love to embrace citrus instead this time of year. It’s in season and an easy way to brighten up a dish, adding some zip-a-dee to your doo-dah. That’s exactly what you’ll be whistlin’ after you try this dessert.
It’s decadent, it’s rich, just like any other chocolate pots de creme. But it’s got that little effervescent punch from Torani blood orange syrup. Too, it’s impossibly simple to make. All you need is a blender.
Chocolate Pots de Creme
Pots de Creme is a dessert served in some sort of small bowl or pot. It’s technically a custard because it is made with egg. A lot of people will think it’s pudding when you serve it. But, once they dive into the bowl with their spoon, they’ll find it’s much thicker and richer. It’s also usually a bit denser in texture than a traditional pudding.
The best part about this blood orange chocolate pots de creme recipe is that it only requires five ingredients. One of those ingredients is Torani’s blood orange syrup. For me, they’re the only flavored syrups I use. They are made with simple ingredients like pure cane sugar and natural flavors. I’m also a big fan of their sugar free flavors that are sweetened with sucralose.
Torani’s syrups are particularly helpful during the holidays. There’s no need to run out and get a ton of special ingredients. The wide variety of Torani syrups bring unique flavors to drinks and desserts without any hassle. Pick up a couple of your favorite holiday flavors and enjoy a stress-free season.
The real flavor of blood orange compliments the bittersweet chocolate making this the perfect grown-up treat.
All you need for this recipe is a blender. Throw the chocolate chips, eggs, Torani blood orange syrup and salt together and blend slightly just to bust up the chips a bit. It’s up to you on what kind of chocolate chips to use, but I personally prefer bittersweet chips for this recipe. It’s also important that the eggs be room temperature. We’ll be adding in hot coffee to the blender next and if the eggs are cold, it will prevent the chocolate from melting and you won’t have a super smooth and creamy chocolate pots de creme. Once you add the hot coffee to the running blender, you pour the mix into individual cups or “pots” and then cover and refrigerate at least three hours to set up. You can make these a day ahead, too.
I topped them with dehydrated blood orange slices and a sprinkle of maldon sea salt. I use a food dehydrator to to make the dehydrated slices, but you can also find them at speciality grocery stores. Whipped cream and chocolate shavings are great garnishes, too.
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- 12 oz bittersweet chocolate chips
- 4 whole large eggs, room temperature
- 6 oz hot coffee (use decaf if serving in the evening)
- 1 pinch salt
- 3 Tbs Torani Blood Orange syrup
- Combine the chocolate, eggs, syrup and salt into a blender and pulse 5 times to break up the chocolate chips slightly.
- Then turn the blender onto blend mode and pour the coffee in slowly so that it starts to melt the chocolate and incorporate with the rest of the ingredients. Continue to blend until smooth.
- Pour final mixture into small cups or pots (8 servings) and cover and refrigerate at least 3 hours or overnight.
- Serve chilled.