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.
CHOCOLATE POTS DE CREME
We served this chocolate Pots de Creme with hazelnut cookies, but store-bought biscotti or other crisp cookies would be equally appropriate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees. Bring half-and-half just to a simmer in a small saucepan. Remove from heat; add chocolate and sugar. Let stand 5 minutes.
- In a large bowl, stir together yolks, vanilla, cocoa, salt, and liqueur if desired. With a fork, stir chocolate mixture until smooth, then gradually stir into yolk mixture. Pour through a fine sieve into a glass measuring cup.
- Place 4 custard cups or ramekins (3 to 4 ounces each) in a shallow roasting pan, and divide chocolate mixture among them. Pour hot water into the pan so it reaches halfway up the sides of cups.
- Bake until custards are almost set in centers, about 30 minutes (custards will firm as they cool). Carefully remove cups from hot-water bath; let cool slightly.
- Cover with plastic wrap; refrigerate. Just before serving, dollop with whipped cream, if desired.
MEXICAN CHOCOLATE POTS DE CREME
I found this recipe at gourmetsleuth.com and I love that it incorporates chile into the chocolate custard! The Mexican chocolate is sweet so no additional sugar is required.
Provided by evelynathens
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Position your oven rack in the center of the oven and preheat to 325 degrees. Slice the two chile peppers in half and carefully remove the seeds. Combine 2 cups of the cream, sugar, chiles and the espresso powder in a heavy medium saucepan. Bring the mixture to a simmer while you whisk, dissolving the espresso powder. Once simmering, remove from the heat and remove the chiles with a slotted spoon and discard. Add the chocolate and stir until it is melted and smooth. Set aside.
- Select a large bowl. Whisk in the egg yolks, vanilla, almond extract, cinnamon and salt until well blended. Whisk in the chocolate mixture. Strain the mixture into a large 4-cup measuring cup.
- Place 6-8 custard cups or ramekins in a large roasting pan at least 2" deep. Divide the mixture evenly among the cups. Pour enough hot water in the pan to come halfway up the sides of the cups. Cover the pan with aluminum foil. Place in oven and bake until the custard is just set around the edges, approximately 25 - 35 minutes.
- Remove the pan from the oven. Remove cups from the pan and allow them to cool. Cover and chill in refrigerator at least 2 hours and as long as overnight.
- To Serve: Whip cream until soft peaks form. Spoon creme into a pastry bag with a star shaped tip. Pipe one star in the middle of each cup.
Nutrition Facts : Calories 398.9, Fat 33.9, SaturatedFat 19.9, Cholesterol 318.5, Sodium 64.7, Carbohydrate 20.2, Fiber 0.1, Sugar 17, Protein 4.4
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.)
MEXICAN CHOCOLATE POTS DE CREME
Make and share this Mexican Chocolate Pots De Creme recipe from Food.com.
Provided by cookiedog
Categories Dessert
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F In a small saucepan over medium-low heat, bring cream, milk, espresso powder, and spices to a gentle simmer; cook 10 minutes. Increase heat to medium and bring mixture to a boil, then remove from heat and stir in coffee liquer.
- Put chocolate in a heat-proof bowl and pour hot cream over it. Let stand 1 minute, then stir until smooth.
- In a separate bowl, whisk together egg yolks and sugar. Slowly drizzle yolk mixture into chocolate mixture, whisking constantly. Pour mixture through a fine mesh sieve into a bowl and let cool at room temperature 15 minutes.
- Meanwhile, in a kettle or small pot, bring about 4 cups water to a simmer. Arrange a dish towel in the bottom of a 9-by 13-in. baking pan. Set ramekins on top of towel (this helps keep them in place), then fill each ramekin with custard. Pour simmering water into pan so that it comes halfway up sides of ramekins. Set pan in oven and bake pots de creme until their edges are set but their centers are still wobbly, about 25 minutes; do not overbake. Transfer ramekins to a cooling rack and let cool at room temperature for 30 minutes, then chill in refrigerator until fully set, about 3 hours.
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3/5 (3)Total Time 1 hr 50 minsServings 8Calories 324 per serving
- Preheat oven to 325°F. In a medium heavy saucepan cook and stir 1/3 cup of the cream and the chocolate over low heat until chocolate is melted. Remove from heat. Gradually whisk in remaining 1 2/3 cups cream and the cinnamon.
- In a large bowl whisk together next five ingredients (through almond extract). Gradually whisk in chocolate mixture. Pour into eight 4-ounce ramekins.
- Place ramekins in a 13x9-inch baking pan; place pan on oven rack. Pour enough boiling water into baking pan to reach halfway up sides of ramekins.
- Bake 25 minutes or until centers appear set when gently shaken. Remove ramekins from water. Cool on a wire rack 1 hour. If desired, sprinkle with cocoa powder and/or additional cinnamon.
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- In a small saucepan set over medium heat, bring the heavy cream and milk to a simmer. Remove from the burner and add the chocolate. Whisk together. Return the pan to the stove, set over medium heat. Cook, whisking constantly, until the chocolate is completely blended.
- In a large bowl, whisk together the eggs and sugar. Add the chocolate mixture a little at a time, whisking constantly, until completely blended. Go very slowly to avoid curdling the eggs. Strain the chocolate mixture into a bowl.
- Divide the chocolate mixture evenly among four 3/4-cup ramekins. Set in a large baking pan. Cover each of the ramekins with foil and then add water to fill the pan about halfway up the ramekins.
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5/5 (5)Total Time 10 minsServings 4Calories 693 per serving
- Place the cream, egg yolks, salt, ground red chili pepper and cinnamon 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. DO NOT BOIL. Stir in the vanilla extract.
- Pour the hot mixture into the blender with the chocolate and blend until smooth. Pour the mixture into four individual ramekins and refrigerate for 6-8 hours or until set (I often chill them overnight).
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- In a large heavy bottomed pot (I used a dutch oven) whisk together your egg yolks, coconut milk, agave, salt, and cinnamon sticks. Place over medium heat and bring to a steam while whisking constantly. Do not simmer or boil, just steam, adjust heat if needed.
- Once the mixture has thickened enough to coat the back of a spoon (about 10-12 minutes) remove from the heat. Remove the cinnamon sticks as well.
- Place the chopped chocolate in a glass bowl and pour the custard over it. Let it sit for 2-3 minutes for the temperature to settle and then whisk to combine. Pour in the almond and vanilla extract and stir until smooth. Pour into 8 4 ounce jars and chill at least 3 hours.
- Top with crushed pistachios, coconut whipped cream, a dusting of cinnamon, and chocolate shavings just before serving.
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