CHOCOLATE POTS DE CREME
Steps:
- Position a rack in the middle of the oven and heat the oven to 325 degrees F.
- Put the chocolate into a medium bowl. Combine the cream and milk in a small saucepan and bring to a boil over medium heat. Pour the hot cream over the chocolate. Let sit for 30 seconds or so to allow the chocolate to melt, then stir together until smooth.
- In a small bowl, whisk together the egg yolks, sugar, and vanilla paste. Slowly stream the egg mixture into the chocolate mixture, whisking constantly. Strain the custard through a fine-mesh sieve into a bowl or pitcher, then pour into six 4-ounce ramekins or ceramic cups or bowls.
- Arrange the ramekins in a baking dish or pan and carefully add enough hot water to come about two-thirds of the way up the sides of the ramekins. Carefully place the baking dish in the oven and bake for 30 minutes. Remove the baking dish from the oven and let the pots de creme sit in the hot water for 5 minutes. If they still appear very jiggly in the middle, let them sit for another 5 minutes in the hot water. You want the custards to be very firm around the edges and to barely move toward the center when gently shaken.
- Remove the ramekins from the hot water and let cool in a cool area of the kitchen before serving, or chill to serve cold.
CHOCOLATE POTS DE CREME
Provided by Food Network Kitchen
Categories dessert
Time 2h16m
Yield 6 - 8 servings
Number Of Ingredients 7
Steps:
- Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
- Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
- Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.
CLASSIC FRENCH CHOCOLATE POTS DE CRèME
Outside of France, for some reason, Pots de Crème are the underdog of French custards. They don't receive nearly as much love as crème brulées do - but if you go to France, it's a whole different story. The French love their dairy products: yogurts of all kinds and what we call the "crèmes desserts". If you ever visit a French supermarket, you will assuredly stumble on our entire refrigerated aisle(s) devoted to yogurts, fromages blancs, flans, mousses, faisselles and all kinds of custards and heavenly pots de crèmes. When...
Provided by Audrey
Categories Chocolate
Time 30m
Yield 6
Number Of Ingredients 1
Steps:
- Step 1 - Preheat your oven to 325F(160C) with a rack in the middle.
- Step 2 - In a medium saucepan, slowly warm up the heavy cream with the chopped chocolate over medium-low heat. Do not bring up to a boil - just warm up enough to melt the chocolate. Stir occasionally and remove from the heat when the chocolate is melted.
- Step 3 - In a large mixing bowl, whisk together the egg yolks, sugar and salt together for 2 minutes until pale and fluffy. Pour 2 tablespoons of the hot cream into the egg yolk mixture and whisk (this tempers the egg yolks so they don't curdle later). Slowly stir in the rest of the hot cream while continuously whisking.
- Step 4 - Fill 6 small [120ml - ½ cup] pots or ramekins with the chocolate cream. Place the pots into a large baking dish and fill this dish with hot water ¾ up the sides of the pots.
- Bake for 30 minutes. Remove the dish from the oven and carefully remove the ramekins from the baking dish. Let cool completely to room temperature before covering with plastic wrap and refrigerating.
- Chill for at least 3 hours before enjoying. For serving, top each pot with a dollop of whipped cream and chocolate shavings.
Nutrition Facts : Calories 200, Fat 20 grams
CHAMBORD POT DE CREME WITH CHOCOLATE
Make and share this Chambord Pot De Creme With Chocolate recipe from Food.com.
Provided by swissms
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix Chambord liqueur, espresso and 1 T sugar. Put mixture in a pan and cook over medium heat, stirring constantly with a wooden spoon without stopping until mixture is reduced by half; allow to cool.
- In a medium pan, scald cream and milk, and remove pan from heat. In a double boiler, melt chocolate; add to milk and cream mixture; allow to cool.
- Place oven rack in the middle position; preheat oven to 300°F.
- Working in a bowl, whisk yolks with remaining 2 T sugar until mixture is pale and thick. Very gradually and gently, whisk liquid into egg mixture , being careful not to create air bubbles.
- Arrange 8 coffee cups or ramekins in a small roasting pan filled with warm water, leaving space between them and fill each cup or ramekin to the top with custard mixture. Cover pan tightly with foil. Put pan into oven and bake custards for about 40 minutes.
- Remove pan from oven, allow to sit in water bath for 10 more minutes.
- Pot de Creme can be prepared one day ahead and stored in the refrigerator. Serve at room temperature.
Nutrition Facts : Calories 335.7, Fat 31.9, SaturatedFat 18.9, Cholesterol 228.6, Sodium 38.4, Carbohydrate 13.8, Fiber 3.5, Sugar 6.2, Protein 6.5
CHOCOLATE POTS DE CRèME
At Cafe Tamayo in Saugerties, this rich dessert is topped with whipped cream.
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F. Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.
- Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)
CHAMBORD CREAM
I love serving this for holiday get-togethers because it's festive, easy to make and is a great way to incorporate fruit in a buffet type setting. I also serve it frequently as a light dessert. Chambord often can be found at your local liquor store in small airplane-sized bottles, which work great for this. During the Christmas season, I always like to include starfruit to make it even more festive. -Brittany Allyn, Mesa, Arizona
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Whisk together cream cheese, 3 tablespoons Chambord and raspberry jam until very smooth. In another bowl, beat cream until soft peaks form. Gently fold whipped cream into cream cheese mixture until combined. Spoon into small glasses; refrigerate. Just before serving, drizzle remaining Chambord over cream mixture. Serve with fresh fruit.
Nutrition Facts : Calories 145 calories, Fat 12g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 33mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
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CHOCOLATE POT DE CRèME (EASY) - THE DARING GOURMET
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5/5 (25)Total Time 10 minsCategory DessertCalories 467 per serving
- Place the cream, egg yolks, sugar and salt in a medium saucepan over medium heat, whisking to combine the ingredients. Continue to whisk continually until the mixture just starts to bubble and is thick enough to coat the back of a spoon.
- Pour the hot mixture into the blender with the chocolate and vanilla and blend until smooth. Pour the mixture into individual ramekins and refrigerate for 6-8 hours or until set (I often chill them overnight).
- Let the pots de creme sit at room temperature for about 10 minutes before serving.Serve with a dollop of whipped cream on top with a sprinkle of grated chocolate or chocolate curls.
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