Chocolate Ginger Pots De Crème Recipes

CHOCOLATE POTS DE CREME

Steps:

• In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat. Add chopped chocolate, and vanilla extract. Melt chocolate completely, and let it come to a boil. Turn the heat to low.
• Take a large bowl. Add egg yolks, sugar, and salt to it. Beat them until combined.
• Slowly whisk egg yolks in the boiled milk chocolate mixture. To avoid any lumps, strain the mixture through a fine sieve into a large measuring cup or bowl.
• Preheat the oven at 160°C.
• Take a large oven tray, and place the 4-6 oven proof bowls in this tray.
• Pour the chocolate mixture into bowls. Pour some hot boiled water into the tray and cover with the parchment paper.
• Place this tray in the preheated oven, and cook for 30-45 minutes.
• Take out the tray, and let the bowls cool completely.
• Cover each bowl with plastic wrap and refrigerate until the Chocolate pots de crème are chilled. This would take at least 4-6 hours or overnight.
• Serve the pots de crème topped with whipped cream and chocolate shavings, and fruits.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• ENJOY THIS RECIPE.

CHOCOLATE GINGER POTS DE CRèME

Steps:

• In a medium saucepan, combine milk, cream and fresh ginger over medium heat; bring to a simmer.
• Meanwhile, in a medium bowl, whisk sugar, ground ginger, salt and egg yolks until pale yellow and smooth. Slowly whisk in 1 cup of simmering milk mixture into the yolk mixture then reduce heat of saucepan to medium-low and stir in the tempered egg yolks. With a wooden spoon, stir constantly until thickened, 3 to 4 minutes (the mixture should coat the back of the spoon and hold a line drawn with your finger).
• Strain custard through a fine-mesh sieve into a large heatproof bowl, then whisk in chocolate until completely melted and incorporated. Divide between ramekins or small glass jars. Will make 4 cups of filling to satisfy about 4 (10-ounce) jars or 6 (8-ounce) jars. Chill in refrigerator for at least 2 hours or overnight.
• When ready to serve, let each pot de crème sit at room temperature for 30 minutes, then garnish with whipped creme fraiche, shaved dark chocolate and chopped crystallized ginger and serve.

CHOCOLATE POTS DE CREME

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.

CHOCOLATE GINGER POTS DE CREME

Steps:

• Position your oven rack in the center of the oven and preheat to 325 degrees. Combine the 3 cups of light creme along with 2 tablespoons of sugar in a heavy medium saucepan. Bring the mixture to a simmer while you whisk. Stir in the ginger and add the chocolate and stir until it is melted and smooth.Remove the pan from the heat. Cover the saucepan and let stand for 30 minutes.Select a large bowl. Whisk in the egg yolks, remaining sugar, vanilla, and salt until it is well blended. Whisk in the chocolate mixture. Strain the mixture into a large 4-cup measuring cup. Place 6 pots de creme cups or small (soufflé, or custard cups) in a large roasting pan. Distribute mixture between cups. Pour enough hot water in the pan to come halfway up the sides of the dishes. Cover the pan with aluminum foil (or use pot lids if you have them). Place in oven and bake until the custard is just set around the edges, approximately 20 minutes.Remove the pan from the oven. Remove dishes from the pan and allow them to cool uncovered. Then, cover and chill in refrigerator at least 2 hours and as long as overnight.To ServeBeat the whipping creme until soft peaks form. Spoon creme into a pastry bag with a star shaped tip. Pipe one star in the middle of each dish and serve. We recommend Scharffen Berger chocolate.

GINGER POTS DE CRèME

Steps:

• Preheat the oven to 300°F. Combine the cream and fresh ginger in a small saucepan and heat over medium-low heat until steam rises. Cover the pan, turn off the heat, and steep for 10 to 15 minutes.
• Beat the yolks and sugar together until light. Remove the ginger slices from the cream and pour about a quarter of the cream into the egg mixture, then pour the sugar-egg mixture into the cream and stir. If you're using the candied ginger, add it now. Pour into four 6-ounce ramekins and put the ramekins in a baking dish; pour water into the dish to come halfway up the side of the ramekins and cover with foil.
• Bake for 30 to 45 minutes, or until the center is barely set. (Heavy cream sets fastest, half-and-half more slowly.) Cool or chill, then serve.