• 6oz Lindt Excellence Intense Orange bar, chopped
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/4 cup sugar
  • 4 egg yolks
  • Combine the chopped chocolate, heavy cream, milk and sugar in a saucepan or double boiler.
  • Stir constantly while bringing the mixture to a heavy simmer.
  • Remove from heat.
  • Put the egg yolks in a heat proof bowl and beat lightly.
  • Add a small amount of the hot cream/chocolate mixture to the yolks and stir.
  • Pour the cream/yolk mixture into the cream/chocolate mixture.
  • Stir to combine.
  • Return the pan to the heat and stir until the mixture thickens (coats the back of a spoon).
  • Pass the mixture through a sieve and pour into the serving cups.

Refrigerate for 4-6 hours or over night. Cover with plastic wrap when completely cooled.

Garnish with a dollop of whipped cream and a bit of orange zest if desired.

Serve in Pot de Crème cups or demitasse cups. Small ramekins, espresso or coffee cups will also work nicely. If you're using a larger cup only fill it 1/2 to 3/4 depending on size of cup.


6-8 Servings

Lindt Excellence