With Valentine’s Day just around the corner, I thought I would dig into the archives for this little gem from and give it a new shine.
To take the recipe to the next level of chocolaty orange goodness, I made a few changes. First, I replaced the semisweet chocolate chips in the original version with 70% Cacao Bittersweet Baking Bars from Guittard. I also used less sugar than the original version.
Garnish your pots de crème with whipped cream and berries just before serving, and you’ll have the perfect, sophisticated dessert to cap off a romantic dinner at home.