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Chocolate Pot De Crème with Mandarin Chilli Syrup

Food Network Canada
Yields
6 servings

Chocolate and chillies are a natural combination and a little heat brings out the best in the chocolate. You could use oranges or clementines instead of mandarin oranges.

Recipe courtesy of Lucy Waverman, Food Author and Columnist.

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ingredients

Chocolate Pot De Crème

1
cup milk
2
Tbsp powdered gelatine
2
cup whipping cream
1 ½
cup (9 oz) chopped bittersweet chocolate
¼
cup Dutch processed cocoa powder, sifted

Mandarin Chilli Syrup

2
mandarin oranges
1
tsp corn syrup
1
cup sugar
1
cup water
1
fresh long red or green chilli, halved and seeded
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directions

Step 1

Add 1/2 cup milk into a pot. Sprinkle gelatine over milk. Dissolve slowly on low heat, stirring occasionally. Reserve. If gelatine becomes solid again, reheat to liquefy.

Step 2

Combine remaining milk, cream and sugar. Bring to boil, reduce heat and simmer for 5 minutes. Remove from heat and stir in gelatine mixture, chocolate and cocoa powder. Whisk until well combined. Cool, stirring occasionally, until room temperature.

Step 3

Strain in custard into 6 x 1-cup lightly oiled ramekins. Chill for 2 hours or longer or until set. Drizzle over Mandarin chilli syrup.

Step 4

Cut mandarins in half and squeeze out juice to make 1/3 cup juice. Cut peels in half again.

Step 5

Combine corn syrup, sugar, water, mandarin quarters and chilli halves in a saucepan and stir over low heat until sugar dissolves. Bring to boil.

Step 6

Reduce heat to medium and continue to cook, swirling pan occasionally, for 30-35 minutes or until syrup becomes a pale golden colour. Pour in reserved orange juice and cook, stirring constantly for 2 minutes or until caramel has come together to form a syrup.

Step 7

Remove pan from heat. Pour syrup into a heatproof bowl and remove mandarin peel quarters. Set aside to cool.

Step 8

Once syrup is cool, remove chilli and mince, and return it to syrup if desired. If caramel is too firm to stir, add a little warm water and stir over low heat until well-combined and syrup has a thick, pouring consistency.

Step 9

Serve pot de crème drizzled with orange and chilli syrup.

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