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
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
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
This recipe is from "The New James Beard Cookbook" and is being posted in response to a request.
Provided by taylortwo
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Put heavy cream in top of a double boiler.
- Add sugar.
- Place over boiling water and scald (i.e., heat almost to boiling).
- Remove from heat and add chocolate and stir until completely melted.
- Beat egg yolks and gradually beat them into the hot chocolate cream mixture.
- Place top of double boiler over boiling water again and cook, stirring constantly, until well thickened (about 3 minutes).
- Remove from heat, stir in vanilla, and then pour into 6-8 small custard cups (1/2 cup size).
- When cool, place in refrigerator to chill before serving.
Nutrition Facts : Calories 618.7, Fat 46.7, SaturatedFat 27.6, Cholesterol 299, Sodium 39.1, Carbohydrate 44.5, Fiber 3.4, Sugar 35.4, Protein 6.3
BUTTERSCOTCH POTS DE CRèME
Provided by M. J. Adams
Categories Milk/Cream Egg Dessert Bake Kid-Friendly Vanilla Ramekin Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Put oven rack in middle position and preheat oven to 300°F.
- Bring cream, muscovado sugar, and salt just to a simmer in a small heavy saucepan over moderate heat, stirring until sugar is dissolved.
- Bring water and Demerara sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Continue to cook, stirring occasionally, until browned and bubbly, about 5 minutes. Remove from heat and carefully add cream mixture (mixture will bubble up and steam), whisking until combined.
- Whisk together yolks and vanilla in a large bowl, then add hot cream mixture in a stream, whisking. Pour custard through a fine-mesh sieve into a 1-quart glass measure. Skim off any foam with a spoon.
- Divide custard among ramekins. Arrange ramekins in a small roasting pan and bake in a hot water bath , uncovered, until custards are set around edges but still tremble slightly in centers, about 40 minutes. Transfer ramekins to a rack with tongs and cool to warm or room temperature. Pots de crème will continue to set as they cool.
- *Available at specialty foods shops and Dean & DeLuca (800-999-0306).
BUTTERSCOTCH POTS DE CREME
These custards can be accompanied by whipped cream; chocolate shavings or fresh berries. Muscavado sugar is a very dark brown sugar.
Provided by Mysterygirl
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Use 6 (4-oz) ramekins Put oven rack in middle position and preheat oven to 300°F.
- Bring cream, muscovado sugar, and salt just to a simmer in a small heavy saucepan over moderate heat, stirring until sugar is dissolved.
- Bring water and Demerara sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved.
- Continue to cook, stirring occasionally, until browned and bubbly, about 5 minutes.
- Remove from heat and carefully add cream mixture (mixture will bubble up and steam), whisking until combined.
- Whisk together yolks and vanilla in a large bowl, then add hot cream mixture in a stream, whisking.
- Pour custard through a fine-mesh sieve into a 1-quart glass measure.
- Skim off any foam with a spoon.
- Divide custard among ramekins.
- Arrange ramekins in a small roasting pan and bake in a hot water bath, uncovered, until custards are set around edges but still tremble slightly in centers, about 40 minutes.
- Transfer ramekins to a rack with tongs and cool to warm or room temperature.
- Pots de crème will continue to set as they cool.
- Custard can be made, but not baked, 1 day ahead and chilled, covered, in the glass measure or a non-reactive container.
Nutrition Facts : Calories 292.8, Fat 25, SaturatedFat 14.8, Cholesterol 221.4, Sodium 128.8, Carbohydrate 15, Sugar 13, Protein 3
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