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French Chocolate Orange Cream Desserts

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These quick and easy French chocolate orange cream puddings can not only be whipped up in 20 minutes but they’re so versatile and perfect for re-cyling those hoarded yoghurt pots. Great for using 3 egg yolks to keep the whites for making macarons!

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easy chocolate no-bake cream puddings

French Chocolate Orange Cream Decor Ideas


Here I’ve added zingy orange zest and a sneaky soupçon of Cointreau to them but adapt them to your own tastes. Top with cape gooseberries, also known as physalis (why does that always sound like a disease?).

Alternatively, add a mendiant chocolate disk, topped with dried fruits and nuts.

They remind me of La Laitière cream pots we can buy in the supermarket but they’re much better and so quick to make – it’s worth the effort.

They’re not like a mousse and they’re not like heavy creams, either.

The best part are the chocolate bubbles…

Chocolate Orange Cream Desserts

easy chocolate no-bake cream puddings

Chocolate Orange Cream Desserts

Author: Jill Colonna
Prep Time10 mins
Cook Time10 mins
Chilling Time2 hrs
Total Time2 hrs 20 mins
Course : Dessert
Cuisine : French
Keyword : egg yolk recipes, chocolate pots, chocolate cream pots
Servings : 6 small servings

Description

A quick and easy French dessert to prepare in just 20 minutes and great for using 3 egg yolks. Chill for 2 hours and top with seasonal fruit.

Ingredients

  • 200 ml (7fl oz) whole milk
  • 300 ml (10fl oz) cream (30% fat)
  • 3 egg yolks organic
  • 50 g (2oz) sugar
  • 150 g (5.5oz) dark bittersweet cooking chocolate
  • 1 orange (zest only) unwaxed
  • 1 tbsp Cointreau optional
  • 1 sheet @2g gelatine

Instructions

  • Soak the gelatine in cold water. Meanwhile break up the chocolate into pieces in a large bowl. In a saucepan, boil the milk and cream.
  • In another bowl, whisk together the yolks and sugar until light and creamy. Pour over the hot milky cream, mix and transfer back to the saucepan.
  • Whisk vigorously over a medium heat until the cream thickens. Take off the heat then pour over half of this hot cream on to the chocolate. Stir until the chocolate melts, add the grated zest, Cointreau (if using), the gelatine (squeezed of any excess water) and then whisk in the rest of the hot cream.
  • Transfer to 6 serving dishes (or 4 if you're greedy like us). Leave to cool and chill for an hour.

Notes

Serve topped with little orange wedges or cape gooseberries.

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Reviews (28)

[…] quick and tasty no-bake chocolate desserts, then what about some black forest chocolate puddings, chocolate orange creams or chocolate & candied chestnut cups? What’s more, they are handy egg yolk recipes, so […]

This looks amazing! I love chocolate pudding! Delicious!

They look amazing! I shall invite a large family over for dinner, and make these for dessert. But above all, I’ll try to prepare them during the cooking class I’ve recently signed up for. Or to put it precisely, my boyfriend gave me quite an unusual Valentine’s gift this year – a cooking class organized by Zac’s cooking school in our native Vancouver called – cooking classes for couples so we’re now collecting interesting recipes to come up with during that course. And I’m sure this recipe will most certainly be among the first ones we’ll try together.

Your cooking class sounds great and your boyfriend is certainly very creative with his gift, as he’ll also be enjoying the benefits, Stephanie! Enjoy making this – full of varieties and your imagination can be used, too.


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