Traditional Chocolate Custard (Pot De Crème)

Steps

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1. 1
   Prepare four ceramic ramekins or molds (approximately 5 oz capacity each). Combine egg yolks, cocoa powder, and sugar in a mixing bowl, then add a pinch of salt.
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2. 2
   Place the dark chocolate and white chocolate into a bowl. Heat the heavy whipping cream until it just begins to boil.
   ▶ ≈2:07
3. 3
   Pour the hot cream over the chocolate and let sit for a minute, then gently stir until completely smooth with no lumps remaining.
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4. 4
   Zest a fresh orange directly into the chocolate mixture using a grater, then add a small amount of vanilla extract and gently combine.
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5. 5
   Temper the egg yolks by slowly whisking a small amount of the chocolate mixture into the yolk mixture to prevent scrambling.
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6. 6
   Pour the tempered yolks back into the chocolate mixture and fold together gently with a spatula, avoiding the whisk to prevent air bubbles. Taste and adjust sweetness if needed.
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7. 7
   Strain the mixture through a fine sieve into each prepared ramekin to ensure a perfectly smooth texture.
   ▶ ≈8:47
8. 8
   Preheat oven to 300°F. Place the filled ramekins in a baking pan and carefully pour hot (not boiling) water around them until it reaches about three-quarters of the way up the sides.
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9. 9
   Bake for approximately 1.5 hours until the centers are just set but still jiggle slightly when gently shaken.
   ▶ ≈10:43
10. 10
    Remove from the oven and let cool completely, then refrigerate for at least one hour. Before serving, allow to sit at room temperature for 1 to 1.5 hours so the chocolate doesn't congeal.
    ▶ ≈10:57
11. 11
    Top each pot de crème with a small dollop of whipped cream, a fresh mint leaf, and candied orange peel for garnish. Serve immediately and enjoy the silky texture.
    ▶ ≈12:00