Ganache's Chocolate Pots de Crème with Amaretto and Orange

Ganache's Chocolate Pots de Crème with Amaretto and Orange

Serves 8

2 ½ c. heavy cream

2/3 c. whole milk

½ c. sugar

1 tsp. vanilla paste (or extract)

Grated zest of 1 orange

6 egg yolks

6 oz. bittersweet chocolate, melted

¼ c. Amaretto liqueur, or to taste

Preheat your oven to 300 degrees. Set eight 6-ounce ramekins into a glass or metal baking dish, making sure not to crowd them. Set aside.

Combine the cream, milk, half of the sugar, vanilla, and orange zest in a medium saucepan. Bring almost to a simmer over medium high heat. Meanwhile, whisk the egg yolks and remaining sugar in a medium bowl. Once the cream mixture is almost simmering, remove it from the heat. While whisking constantly, pour a quarter of the cream over the egg yolks to temper them. Once combined, whisk in the rest of the cream mixture. Add the chocolate and amaretto, whisking until smooth. Pass through a fine-mesh sieve into another clean container (one that pours easily.) Pour the custard evenly into the eight ramekins, and fill the baking dish with enough hot water to come halfway up the sides of the ramekins.

Cover tightly with foil, place in the oven, and bake for about 50 minutes, or until the outside of the custard is just set and the center is still a little jiggly. Uncover and let cool in the water bath until the ramekins are cool enough to handle. Transfer to the refrigerator and chill until completely cold. To serve, top with lightly sweetened whipped cream and a dusting of cocoa powder.