Orange Chocolate Pot de Creme

Makes 6-8


  • 1 can sweetened condensed milk
  • 3/4 cup milk
  • 3/4 cup heavy cream
  • 6 ounces (180g) dark chocolate
  • 1/4 cup cocoa powder
  • 2 Tbsp (1 shot) espresso or strong coffee
  • 1 tsp pure vanilla extract
  • Zest of ½ an orange
  • 1 ½ Tbsp cornstarch
  • 2 Tbsp cold water
  • A little flaked sea salt to garnish (such as Maldon)


  • In a large heavy-bottomed pot, whisk the sweetened condensed milk, milk and heavy cream until combined. Set the pan over medium heat and bring to a simmer.
  • The the pan off the heat and add the finely-chopped chocolate, cocoa powder, espresso, vanilla, orange and salt. Whisk until the chocolate melts and the cocoa powder is completely dissolved.
  • Mix cornstarch and cold water in a bowl with a fork until completely dissolved, then add to the chocolate mixture.
  • Place the pan back over medium heat and cook, whisking constantly, scraping the sides and the bottom of the pan to prevent burning, until thickened, about 5 minutes. Strain the mixture right away to remove any lumps.
  • Let the mixture cool slightly, then divide between 6 to 8 ramekins. Cover and refrigerate for at least 2 hours before serving topped with a sprinkle of flaked sea salt.