EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME
This is restaurant-grade pudding you can make at home. It's dense yet buoyant with a profound chocolate flavor thanks to the use of bittersweet and unsweetened chocolate. A healthy dose of salt balances it all out.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees. In a heavy saucepan, bring cream and milk to a boil. Remove from heat; whisk in chopped chocolate until smooth.
- In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly pour hot chocolate into yolks. Strain through a very fine mesh sieve into a large measuring cup or bowl.
- Divide mixture among 2- to 4-ounce espresso cups or small ramekins. Set filled cups in a large roasting pan that has been positioned on center rack of oven. Add hot tap water to pan, halfway up sides of cups. Cover pan with foil; use a fork to prick holes in foil.
- Bake until edges are lightly set (lifting foil to check) but center is still jiggly - it will set as it cools - 30 to 35 minutes. Transfer cups to a wire rack to cool completely. Refrigerate at least 3 hours before serving with crème fraîche or whipped cream.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 11 grams, Carbohydrate 20 grams, Fat 32 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 19 grams, Sodium 78 milligrams, Sugar 17 grams
EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME
Provided by simmerandsauce
Time 50m
Number Of Ingredients 8
Steps:
- Step 1 Preheat the oven to 300 degrees F. In a heavy saucepan, bring cream and milk to a boil. Remove from heat, and whisk in chopped chocolate until smooth.
- Step 2 In a large bowl, whisk together the yolks, sugar, and salt. Whisking constantly, slowly pour hot chocolate into yolks. Strain through a very fine mesh sieve into a large measuring cup or bowl.
- Step 3 Divide mixture among 5 small ramekins. Set filled cups in a large roasting pan that has been positioned on the center rack of the oven. Add hot tap water to the pan, halfway up sides of cups. Cover the pan with foil, use a fork to prick holes in foil.
- Step 4 Bake until edges are lightly set (lifting the foil to check) but center is still jiggly-it will set as it cools-30 to 35 minutes. Transfer cups to a wire rack to cool completely. Refrigerate at least 3 hours before serving with creme fraiche or 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
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.)
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.
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