baking · vegetarian
Dark cacao and orange pots
Rich little chocolate custard pots with a hint of orange zest and crunchy cacao nibs, set in the fridge.
- Time
- 140min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk and egg.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Finely chop the dark chocolate into a heatproof bowl. Heat the milk in a small saucepan until steaming.
-
2
Whisk the egg yolk and sugar together, then slowly whisk in about half the hot milk.
-
3
Return the mixture to the pan and stir over low heat until it coats a spoon and reaches 71°C (160°F). Pour over the chocolate, wait a minute, then stir until smooth.
-
4
Divide among cups and chill until set, about three hours.
-
5
Top with the grated orange zest and cacao nibs.
