Not like any Jello pudding you grew up eating!
Christmas is over and now you are thinking of starting some kind of diet BUT we still have the New Years parties to get through so why not try this quick delicious little dessert to bring in the New Year. You could change it up and put peppermint extract instead of the Grand Marnier and top with crushed peppermint if you wanted to make it a little more festive looking.
Pots de Creme is so similar to a homemade chocolate pudding you’ll wonder why you never made this dessert. Just the name itself always makes me want to order it when I see it on a menu. For years I called this “pots” de cream not knowing it is really pronounced “po” de creme. Whatever you choose to call it, it’s easy and delicious.
Don’t you love the taste of coffee and chocolate together; and the taste of chocolate with orange is even better. So, I decided to turn just a run of the mill pots de creme into a chocolate, orange, espresso pots de creme and I baked them in these cute little espresso cups.
I served this one night for my Girls Night Out group along with my Pumpkin Tomato Salad and my Wedge Salad (on a different angle) and also tried the Brazilian Cheese Puffs for the first time. The small espresso cups were the perfect size for just a few bites of dessert to finish off the evening.
If you don’t have any small espresso cups, you should consider buying some. The stacked ones below came from World Market and I think were less than $20 for sure. They really come in handy for small deserts. You could simply pick up a slice of cheesecake from a local cheesecake place and just put big scoops of it into these small cups and have an instant “just a bite of” dessert.
BLAST FROM THE PAST: The best Cheesecake brownies — is a recipe I posted back in 2009 and I use to make these so often when I catered that I never had to look at a recipe.
Separate eggs and put yolks in bowl with sugar.
Beat the yolks and sugar until thickened and silky, about 3-4 minutes.
Put the espresso powder and Grand Marnier in small bowl and stir until dissolved.
Heat the milk and cream to a simmer then turn off heat and add the chocolate. Let set a few minutes then stir until it has all melted.
Pour the chocolate mixture into small cups or ramekins then set in a heavy roasting with a dish towel in the bottom. Fill half way up the sides with hot, simmering water.*
When they are done* remove from water, cool to room temperature then refrigerate, covered until ready to serve.
Chocolate Grand Marnier Pots de Creme
- 9 oz. high-quality semisweet or dark chocolate chopped
- 1 1/2 c. whole milk
- 1 1/2 c. heavy cream
- 6 large egg yolks
- 1 Tbsp. instant espresso powder
- 1 Tbsp. Grand Marnier optional
- 5 Tbsp. granulated sugar
- 1/4 tsp. salt
- 1 c. heavy cream
- 2 tsp. sugar
- 1 tsp. Grand Marnier
- Put a dish towel down in the bottom of heavy roasting pan and set aside.
- Preheat oven to 325°. Bring the cream and milk just to a simmer in medium saucepan over medium heat. Remove from heat. Add in the chopped chocolate and espresso powder and whisk until melted and smooth.
- Whisk the yolks and sugar in large bowl until blended. Gradually whisk in the warm chocolate mixture. If you feel like you have pieces of egg that have cooked, strain mixture into another bowl. Stir in the Grand Marnier. Cool for 5-10 minutes.
- Divide the custard mixture among 8 - 3/4 cup custard cups or coffee cups (I used espresso cups for a smaller dessert). Put the custard cups into roasting pan on top of the dish towel. Add enough hot water to the pan to come halfway up the sides of the cups. Cover pan with foil. Bake until the custard cups are set but centers still jiggle slightly when shaken, about 55 minutes. Remove cups from water. Chill custards until cold, about 2-3 hours. cover and keep chilled until ready to serve.
- When ready to serve, add a dollop of whipped cream and sprinkle with either cocoa or grated chocolate or chocolate curls.
- These can be made up to 2 days in advance.
- For the whipped cream, put the chilled heavy cream into a chilled bowl, add the sugar and 1 teaspoon of Grand Marnier and beat until stiff peaks form.
*Note: most recipes I looked at said bake 45-55 minutes. Mine took maybe 20 minutes longer and I think it's because maybe the water I added to the pan wasn't how enough. I ended up turning the temperature up to 350° and the finally got done. Some recipes do not call for baking but just to blend hot stuff in blender and pour into containers and refrigerate.