5 Minute White Chocolate Pots De Crème Food

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EASY WHITE CHOCOLATE POTS DE CRèME



Easy White Chocolate Pots de Crème image

A deliciously rich and creamy no-bake white chocolate pudding that is so easy to throw together, and only requires 5 simple ingredients!

Provided by Marsha Cook

Categories     No-Bake Recipes

Time 15m

Number Of Ingredients 5

8-oz (235g) good quality white chocolate, coarsely chopped (I love Lindt)
1/2 cup (120ml) heavy cream
1/4 cup (50g) caster/granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon salt

Steps:

  • Add the white chocolate to a large heat-proof bowl, and set aside.
  • Add the cream, sugar, salt, and vanilla to a microwave-safe bowl or jug, and heat on high for 30 seconds (800W). Stir to combine the sugar into the cream, then heat for a further 30 seconds.
  • Pour the cream over the chocolate, and leave to stand for 1 minute. Whisk together until melted and smooth. If there are still some chocolate lumps left, heat for 30 seconds, then whisk again. The mixture should be slightly thick and silky smooth.
  • Evenly divide the pudding between three 4-oz ramekins, cover, and refrigerate for at least 1 hour until set.
  • Garnish with whipped cream and/or chocolate shavings before serving.

Nutrition Facts : Calories 628 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 40 grams fat, Fiber 0 grams fiber, Protein 6 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1 serving, Sodium 166 grams sodium, Sugar 64 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

LEMON AND WHITE CHOCOLATE POTS DE CREME



Lemon and White Chocolate Pots de Creme image

Provided by Giada De Laurentiis

Categories     dessert

Time 4h6m

Yield 4 servings

Number Of Ingredients 8

2 (3 1/2-ounce) bars white chocolate chopped into 1/4-inch pieces (recommended: Lindt)
3/4 cup heavy cream
1/4 cup whole milk
4 egg yolks
1 tablespoon sugar
1 1/2 teaspoons lemon zest
Pinch fine sea salt
1/2 cup fresh raspberries

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 300 degrees F.
  • Put the white chocolate in a medium bowl. Set aside. In a small saucepan, over low heat, add the cream and milk and heat until hot but not boiling. Pour the cream mixture over the chocolate and stir until smooth. In another medium bowl, whisk the egg yolks, sugar, lemon zest, and salt together until smooth. Slowly whisk the cream mixture into the egg mixture until smooth. Ladle the custard into 4 (4-ounce) ramekins or custard cups. Arrange the ramekins in an 8 by 8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the ramekins. Bake for 30 minutes until the custard is almost set and still slightly soft in the center (custard will set as it cools). Let the ramekins cool for 30 minutes in the baking dish. Remove the ramekins from the water and refrigerate for 3 hours or up to 1 day.
  • Garnish with fresh raspberries and serve.

CHOCOLATE POTS DE CREME



Chocolate Pots de Creme image

Provided by Food Network Kitchen

Categories     dessert

Time 2h16m

Yield 6 - 8 servings

Number Of Ingredients 7

9 ounces high-quality semisweet chocolate, chopped
1 1/2 cups whole milk
1 1/2 cups heavy cream
6 large egg yolks
5 tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate)
1/4 teaspoon salt
1 tablespoon confectioners' sugar

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.

WHITE CHOCOLATE POTS DU CREME



White Chocolate Pots du Creme image

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 17

1 cup heavy cream
3/4 cup whole milk
12 ounces white chocolate, finely chopped
6 egg yolks
1 cup Pomegranate Sauce, recipe follows
1 1/2 dozen Florentine Cookies, recipe follows
4 whole pomegranates
1/2 cup sugar
1/4 cup water
1/4 pound butter, room temperature
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon baking soda
Pinch salt
1 cup quick cooking oats
1 cup pecan pieces

Steps:

  • Combine the cream and milk in a heavy bottom, 2 quart saucepan. Place over medium heat and bring to a boil. Bring the water in a double boiler to a simmer. Place the chocolate in the top half and stir with a rubber spatula until melted. Whisk the egg yolks into the melted chocolate. Slowly pour the boiling cream mixture into the chocolate, whisking constantly. Bring to a temperature of 160 degrees, about 3 1/2 to 4 minutes. Remove from the heat and transfer to a stainless steel bowl. Cool in an ice bath, stirring constantly with a wire whisk to a temperature of 90 degrees F., about 4 to 5 minutes. Evenly divide the mixture into 8 small pot de creme forms or glass custard cups. Cover each with plastic wrap and refrigerate for 2 to 3 hours to set before serving. Spoon the sauce over the top of each pot de creme and serve with the Florentines.
  • Remove the seeds from 2 pomegranates and set aside. Remove the seeds from the other 2 pomegranates and place in a small saucepan with the sugar and water. Bring to a boil. Boil until all of the seeds burst and the mixture begins to thicken, about 10 to 15 minutes. Remove from the heat, strain and allow to cool. Stir in the whole pomegranate seeds.
  • Recipe courtesy Emeril Lagasse, 2000
  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Cream the butter and sugar together with an electric mixer on medium speed until smooth. Add the egg and beat until incorporated. Add the vanilla, baking soda and salt and beat until smooth. In a food processor or blender, combine the oats and pecan pieces and pulse several times to grind. Add this to the creamed mixture and beat until incorporated. The dough will be stiff and sticky. Drop by the teaspoonful, about 3 inches apart, onto the prepared pan. Flatten the dough slightly with your fingertips. Bake for 6 minutes until lightly golden. Remove from the oven and carefully roll the cookies into cylinder shapes-like a cookie cigar while they are still hot. Cool completely on wire racks.

CHOCOLATE POTS DE CRèME WITH WHITE CHOCOLATE WHIPPED CREAM



Chocolate Pots de Crème with White Chocolate Whipped Cream image

Categories     Chocolate     Dairy     Egg     Dessert     Bake     Spring     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

2 cups whipping cream
4 ounces semisweet chocolate, chopped
1 teaspoon instant espresso powder or coffee powder
6 large egg yolks
3 tablespoons sugar
White Chocolate Whipped Cream

Steps:

  • Position rack in center of oven and preheat to 325°F. Arrange six 3/4-cup custard cups or souffle dishes in roasting pan. Combine whipping cream, chopped semisweet chocolate and instant espresso powder in heavy medium saucepan. Bring almost to simmer over medium heat, whisking until chocolate melts and mixture is smooth. Whisk egg yolks and sugar in large bowl to blend. Gradually whisk in hot cream mixture.
  • Divide custard equally among cups. Pour enough hot water into pan to come halfway up sides of cups. Bake custards until just set around edges but still soft in center, about 25 minutes. Remove cups from water. Refrigerate uncovered until cold, at least 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Spoon White Chocolate Whipped Cream atop custards and serve.

CHOCOLATE POTS DE CRèME



Chocolate Pots de Crème image

At Cafe Tamayo in Saugerties, this rich dessert is topped with whipped cream.

Yield Makes 6 servings

Number Of Ingredients 5

2 cups whipping cream
1/2 cup whole milk
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large egg yolks
1/3 cup sugar

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.)

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