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Chocolate Orange Pistachio Pots de Creme

A rich and luscious chocolate orange custard with chopped pistachios! You only need a handful of ingredients!
Course Dessert - custard
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Author Sarah @ The Gold Lining Girl


  • 2 - 4 oz. bars semi-sweet baking chocolate coarsely chopped
  • 1 c. heavy cream
  • 4 egg yolks at room temperature
  • 3 tablespoon sugar
  • 2 teaspoons orange zest
  • 1 c. finely chopped pistachios divided
  • whipped cream for garnish


  1. Place the chocolate in a large bowl, and set aside.
  2. In a small saucepan over low heat, heat the heavy cream until it's hot and steaming, but not boiling. About 5-6 minutes.
  3. Pour the cream over the chocolate and allow to sit for 1 minute, without stirring.
  4. Once the cream has melted the chocolate, stir together until smooth.
  5. In a large bowl, whisk the egg yolks, sugar, and orange zest until smooth.
  6. Very slowly and gradually, whisk the chocolate mixture into the egg mixture. You don't want to accidentally cook the egg yolks with the heat from the chocolate mixture, so you add the chocolate slowly. Stir until smooth.
  7. Mix in the pistachios, reserving 1/4 c. for garnish.
  8. Place 4 ramekins or custard cups in an 8x8-inch baking pan.
  9. Pour enough water into the baking pan that it rises to about halfway up the ramekins.
  10. Divide the chocolate mixture evenly among the ramekins.
  11. Bake at 300 degrees for about 35 minutes, or until the custard is set at the edges, and slightly jiggly in the center.
  12. Allow ramekins to cool for 10 minutes in the baking pan before removing to a wire rack to cool completely.
  13. Refrigerate for at least 1 hour, or until chilled.
  14. Top with whipped cream, and sprinkle with remaining chopped pistachios. Devour!