Ingredients
- Sunkist<sup>®</sup> Cara Cara oranges, segmented and cubed
- 2 Sunkist<sup>®</sup> Cara Cara oranges, zested and juiced
- 4 ounces dark chocolate, chopped
- 1 1/2 cups heavy cream
- 2 tablespoons sugar
- 4 large egg yolks
Cara Cara Orange Chocolate Pot de Crème
By: Marie Asselin
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serves: 5
Directions
- Place the chopped dark chocolate in a large bowl and set aside.
- In a saucepan, bring the cream, orange juice and zest to a simmer. Do not boil.
- While the cream is heating up, in a separate bowl, whisk the egg yolks and sugar together until smooth.
- Whisking the egg yolks constantly, gradually pour in two ladles of the hot cream mixture into the eggs.
- Pour the warm egg yolk mixture back into the saucepan while whisking. Return to medium-low heat and whisk for two more minutes.
- Pour the custard over the chopped dark chocolate. Let sit without stirring for two minutes, then whisk until smooth.
- Divide the chocolate mixture between 8 small glasses, ramekins, or bowls.
- Refrigerate for 3 hours to set.
- Garnish with Sunkist<sup>®</sup> Cara Cara orange segments and enjoy!
