Chocolate Orange Pots de Creme recipe can be found online or printed
from http://bakedchicago.typepad.com/baked_chicago/

1 1/3 cups heavy cream
1 cup whole milk
3/4 teaspoon cinnamon
7 ounces orange-flavored bittersweet chocolate, finely chopped
6 large egg yolks
2 tablespoons sugar
orange peel (optional)

Bring cream, milk and cinnamon to a simmer in saucepan. Remove from
heat and whisk in chocolate until melted. Whisk together yolks, sugar
and a pinch of kosher salt, and then whisk in the chocolate mixture.

Strain through a fine mesh sieve into a bowl and allow to cool to
room
temperature. Preheat oven to 300F degrees.

Line a roasting pan with a folded kitchen towel and put 6 to 8
ramekins on towel.

Divide cream custard among ramekins and add enough boiling hot water
to pan to reach halfway up the side. Cover pan tightly with foil and
poke some holes to allow steam to escape. Carefully place pan in oven
and bake until custards are set around the edge, but slightly wobbly
in the center - approximately 30 minutes.

Cool custards on rack uncovered about 1 hour, then chill at least 3
hours. Serve with whipped cream and orange zest or orange peel for
decoration.

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