POTS DE CREME
Steps:
- Preheat the oven to 300 degrees F.
- Bring the heavy cream, espresso powder and 1 tablespoon sugar to a boil in a small saucepan over medium heat. Pull away from the heat and set aside.
- Place the chocolate in the top of a double boiler at a low simmer. Stir the chocolate until melted. Pull the bowl off the heat and set aside.
- Whisk the egg yolks, vanilla extract, salt and remaining 2 tablespoons sugar in a medium bowl until light in color and thickened. Add about 1 cup of the hot cream mixture to the eggs to temper. Add the remaining cream and melted chocolate and stir until fully combined.
- Pour the chocolate mixture into 4 small heatproof bowls. Place the bowls in a roasting pan and fill it with hot water until it comes halfway up the sides of the bowls. Cover with foil and bake until the custard is set, 18 to 22 minutes. Carefully remove the bowls from the roasting pan to a small sheet tray and refrigerate until cooled and fully set, 1 to 2 hours. Top with dollops of mascarpone and serve.
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.
POTS DE CREME
Provided by Ree Drummond : Food Network
Time 20m
Yield 6 to 10 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.
EASY POTS DE CREME
A simplified version of pots de creme that is irresistible and takes no time to make!
Provided by Sarah James
Categories World Cuisine Recipes European French
Time 3h30m
Yield 8
Number Of Ingredients 8
Steps:
- Combine egg yolks, sugar, and salt in a blender. Blend until smooth. Add heavy cream and half-and-half; blend again. Add chocolate and vanilla extract and blend until chocolate is very finely chopped. Carefully pour hot coffee through the opening while blender is running; blend until chocolate is melted and smooth.
- Pour mixture into small serving dishes. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.
Nutrition Facts : Calories 360.4 calories, Carbohydrate 29.6 g, Cholesterol 165.7 mg, Fat 24.5 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 14.5 g, Sodium 94.9 mg, Sugar 23.9 g
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.)
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
SLOW-COOKER HOT CHOCOLATE
Whip up a big batch of perfect hot chocolate for your favorite friends with this effortless slow-cooker recipe. We used semisweet chocolate for its richness and balanced sweetness. Keep the setting on warm while serving and set up the various toppings for the most festive make-your-own hot chocolate bar!
Provided by Food Network Kitchen
Categories beverage
Time 2h45m
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Add the milk, cream, cocoa powder, sugar, vanilla and 1/4 teaspoon salt to a 6-quart slow cooker. Whisk until combined and the cocoa is dissolved. Stir in the chopped chocolate.
- Cover and cook on low, whisking every 30 minutes, until the chocolate is melted and the mixture is hot, about 2 hours 30 minutes.
- Ladle into mugs and top as desired with either some marshmallows or whipped cream sprinkled with crushed candy canes, or drizzled with caramel sauce.
CHOCOLATE POTS DE CREME
This is really just an elegant pudding, cooked slightly firm, in small espresso cups or pots. I like to serve this with a good cookie for dipping biscotti, for example.
Provided by Alex Guarnaschelli
Categories dessert
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F.
- In a small pot, over low heat, bring the milk, half and half, almond extract, vanilla seeds and vanilla pod to a gentle simmer. Melt the chocolate in the top of a double boiler. In a large bowl, add the eggs, cocoa, and sugar and whisk to combine. Pour the heated milk mixture into the melted chocolate and whisk to combine. Temper the egg mixture into the chocolate mixture, adding it slowly to prevent the eggs from scrambling. Do not overmix. You want the ingredients to be blended but not frothy or bubbly.
- Pour the mixture into the small cups, filling almost to the top. Put the cups in a baking pan and fill the pan with 2 inches of water. Cover the top of the pan with aluminum foil. This will prevent the custard from forming a tough skin as it cooks. Put the pan in the center of the oven and bake until the custards are set but still a little loose, 25 to 30 minutes. Remove the pan from the oven.
- Carefully remove the cups from the water bath and allow them to cool for 30 minutes Serve with a dollop of whipped cream or refrigerate overnight, before serving with the whipped cream.
CHOCOLATE POTS DE CREME
Provided by Food Network
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Place the chopped chocolate in a bowl. Heat the cream and the salt until scalded, then pour over the chocolate to melt it. Whisk the yolks with 1/2 cup of the sugar. Temper the yolk mixture with the hot chocolate mixture then place on the stove over medium heat to thicken slightly, until it coats the back of a wooden spoon. Pour mixture into ramekins and bake in a water bath at 300 degrees for 30 to 45 minutes until mostly set but a little jiggly in the center. Chill covered.
- To serve, whip the cream with the remaining 1/2 tablespoon sugar and orange rind. Dollop onto the pots de creme.
- Alternate Garnish: If you have vanilla beans lying around the house that have already been used, here's a great way to recycle them. Cut split vanilla beans into 3-inch sections. Place on a sheet pan in a preheated 300-degree oven and bake until dried. Keep in an airtight container. To garnish the pots de creme, lay the dried vanilla beans across the whipped cream.
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- Preheat oven to 300F (150C) and set oven rack in the center. Set four, 8oz (230g) ramekins or oven proof glass jars in the middle of a deep baking or roasting pan (at least 2"/ 5cm deep). Set aside.
- Put a kettle of water on to boil. This will be used to fill the pan 1/2 way, creating a water bath to gently bake the Pots de Creme.
- If using coconut milk, sometimes the fat settles at the top. Open the can and whisk until all the fat is incorporated with the liquid, then measure out one cup. In a medium sauce pot, heat the milk until just bubbling around the edges. Whisk, then allow the bubbles to return around the edges. Remove from heat and immediately add the chopped chocolate. Give the pan a shake so that the chocolate is covered. Set a timer for one minute and allow the chocolate/milk mixture to set. After one minute, whisk until all the chocolate is melted. Set aside.
- In a large spouted measuring cup or medium mixing bowl, whisk the whole egg, egg yolk, and sugar together until throughly combined. While whisking the egg mixture, add about 1/2 cup of the chocolate mixture to the eggs and whip vigorously (this is tempering so as to not scramble the eggs with the hot milk mixture). After about 10 seconds, you can pour the remaining chocolate mixture into the egg mixture. Add the vanilla extract and pinch of salt. Whisk again.
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