1. Put the 6 ounces of semi-sweet chocolate chips, the egg, the orange zest, the 1/8 Tsp. of Fleur de Sel and the two pinches of the peppers into your blender. If you want it sweet you may also add the sugar here. I do not use the sugar as I prefer the slight bitterness of the semi-sweet chocolate.
2. Heat your half & half in the microwave to scalding. This is about 2 - 3 minutes depending on the power of your microwave. You do not want the cream to boil but you want it steaming.
3. Turn your blender on to grind and slowly (through the hole, do not remove the lid) pour in the hot milk. Once the milk is all in, bring the blender up to puree.
4. Mix until the chips are completely melted in and the mixture is smooth, mine takes about 2 minutes or less.
5. Pour into your custard cups and place in the refrigerator to set up for a minimum of 4 hours.
6. Prepare your chocolate covered mandarin slices by melting the 1/4 cup of dark chocolate chips/pieces in a small cup then dipping in half the mandarin slice. Place on waxed paper and refrigerate until serving time.
7. At serving time top your Peppered Orange Pot au Chocolat off with some nice whipped cream, place your chocolate covered mandarin slices on top then dust the whole dish with a bit more of the peppers and the salt and serve!
This recipe makes 2 really full custard cups of yummy chocolate sinfulness, with a little extra left over. (I poured the extra into a shot glass and had a little "sneak" taste after an hour.) You can also fill 4 espresso cups with this recipe which is a perfect serving for after a meal as it's very rich!
This is a really easy and impressive dessert to serve your guests and it takes you only a few minutes to create! Try it out and let me know about some of your versions!
"God gave the angels wings, and he gave humans chocolate." ~ Author Unknown
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