EASY CHOCOLATE POTS DE CRèME
These chocolate pots de crème are no-bake, no-cook, and made in a blender in 5 minutes. Rich, decadent, and perfect for special occasions!
Provided by Averie Sunshine
Categories Dessert
Time 2h5m
Number Of Ingredients 6
Steps:
- To the canister of a high speed blender, add the chocolate chips, sugar, salt, and process on high speed until you have fine chocolate dust; set aside.
- To a microwave-safe glass measuring cup, add the heavy cream and heat on high power until just boiling, about 1 1/2 to 2 minutes, but check every 15 seconds or so after 1 minute has passed.
- Pour the cream into the blender and process on high speed until smooth.
- Evenly divide the chocolate mixture between 2 to 4 ramekins (read blog post for my commentary), cover, and place ramekins in the fridge for at least 2 hours, or until set.
- Optionally garnish with whipped cream and/or chocolate shavings before serving.
Nutrition Facts : Calories 410 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 69 milligrams cholesterol, Fat 32 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 85 grams sodium, Sugar 32 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
CHOCOLATE POTS DE CREME
This chocolate pots de creme is a delicious and decadent dessert for four. However, it's so rich you may want to share one between two people.
Provided by Patti Estep
Categories Dessert
Time 1h5m
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees
- Heat milk, cream, and salt in a heavy saucepan to a simmer.
- Then remove from heat and pour over chocolate chips. Mix well.
- In a separate bowl whisk eggs and sugar.
- Add chocolate and cream mixture to the eggs. Mix well.
- Pour into 4, 6-ounce ramekins
- Set the ramekins in another deep baking pan filled halfway with water.
- Bake for 40-50 minutes or until they somewhat set but still slightly jiggly in the middle.
- Remove from the oven.
- After a minute or two remove ramekins from water and let cool.
- Top with whipped cream and chocolate bits.
CHOCOLATE POT DE CREME
Rich and creamy, this Chocolate Pot De Creme is elegant, yet easy to make. It's a real crowd-pleaser!
Provided by Dina
Categories Dessert
Time 4h40m
Number Of Ingredients 6
Steps:
- Chop 6 ounces of dark chocolate using a sharp knife. Make sure the chunks are cut up into tiny pieces. This will ensure that they melt faster. Then add the chocolate into a large mixing bowl and set it aside. Note: you want the chocolate pieces to be very small. This will help them melt faster.
- In a saucepan, add 2 cups of heavy cream, 4 egg yolks, 1/4 cup of sugar, 1/8 tsp salt, and 1/2 tsp vanilla.
- Bring the saucepan over medium-high heat for about 6-7 minutes and let it come to a slight boil making sure to stir constantly with a whisk. Then quickly take it off the heat and pour it over the chopped chocolate. Quickly stir with a whiak until the chocolate has completely melted.
- Once everything is well combined, pour the pot de creme mixture through a fine-mesh sieve into a large spouted measuring cup. The sieve will catch any clumps that might have accumulated from the egg yolks.
- Now pour the chocolate mixture into each ramekin about 3/4 full. I used 4 oz ramekins.
- Let them cool to room temperature, cover with plastic wrap and let them chill in the fridge for about 4 hours. Garnish with whipped cream, chocolate shavings, and/or berries.
Nutrition Facts : Calories 232 kcal, Carbohydrate 19 g, Protein 4 g, Fat 15 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 131 mg, Sodium 64 mg, Fiber 3 g, Sugar 13 g, UnsaturatedFat 6 g, ServingSize 1 serving
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.)
DECADENT DUO FOR DECADENT DUOS: CHOCOLATE CUPS WITH WHIPPED CREAM
Make your dessert first for this menu to allow these chocolate cups to set and chill. This recipe is a no-bake pot de creme, no kidding.
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings in demitasse cups
Number Of Ingredients 9
Steps:
- Heat milk in a small pan over moderate heat until it comes to a boil.
- In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.
- Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
- Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.
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.
ULTIMATE CHOCOLATE DESSERT
Luckily, richer, sexier, and more decadent is exactly what this chocolate mocha pot de creme recipe is all about.
Provided by Chef John
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 4h20m
Yield 4
Number Of Ingredients 6
Steps:
- Stir chocolate, instant coffee, and salt together in a medium bowl.
- Heat cream, sugar, and vanilla in a saucepan over medium heat, stirring constantly, until it just begins to simmer.
- Pour hot cream mixture over the chocolate mixture; let sit for 1 minute.
- Whisk the chocolate and cream mixture for 1-2 minutes until combined.
- Pour the mixture into four small espresso cups. Tap to remove any air bubbles. Chill thoroughly in the refrigerator for at least 4 hours.
- Serve topped with grated chocolate, or add lightly whipped cream and dust with cocoa powder.
Nutrition Facts : Calories 376.6 calories, Carbohydrate 30.1 g, Cholesterol 81.5 mg, Fat 29.4 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 18 g, Sodium 68.8 mg, Sugar 9.5 g
DECADENT CHOCOLATE POTS DE CREME
These pots de creme have a rich, chocolaty flavor. If you prefer sweeter custards, you can add 1 tablespoon sugar with the egg yolks in step 2.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Put chocolate into a medium bowl. Bring 2 1/2 cups cream to a simmer in a small saucepan. Pour over chocolate in bowl. Let stand 5 minutes; stir until smooth.
- Whisk together egg yolks, vanilla, and salt in a large bowl. Whisk in chocolate mixture. Pour through a fine sieve into a large measuring cup.
- Place six 6-ounce ovenproof cups or ramekins into a roasting pan. Pour chocolate mixture into cups, dividing evenly. Pour enough boiling water into pan so it comes halfway up sides of cups. Cover pan with foil. Cook until custards are barely set, about 25 minutes.
- Transfer cups to a wire rack, and let cool slightly. Cover with plastic, and refrigerate 1 hour (up to overnight).
- Beat the remaining cup cream until stiff peaks form. Spoon a dollop over each pot de creme before serving.
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