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
Steps:
- Position a rack in the middle of the oven and heat the oven to 325 degrees F.
- Put the chocolate into a medium bowl. Combine the cream and milk in a small saucepan and bring to a boil over medium heat. Pour the hot cream over the chocolate. Let sit for 30 seconds or so to allow the chocolate to melt, then stir together until smooth.
- In a small bowl, whisk together the egg yolks, sugar, and vanilla paste. Slowly stream the egg mixture into the chocolate mixture, whisking constantly. Strain the custard through a fine-mesh sieve into a bowl or pitcher, then pour into six 4-ounce ramekins or ceramic cups or bowls.
- Arrange the ramekins in a baking dish or pan and carefully add enough hot water to come about two-thirds of the way up the sides of the ramekins. Carefully place the baking dish in the oven and bake for 30 minutes. Remove the baking dish from the oven and let the pots de creme sit in the hot water for 5 minutes. If they still appear very jiggly in the middle, let them sit for another 5 minutes in the hot water. You want the custards to be very firm around the edges and to barely move toward the center when gently shaken.
- Remove the ramekins from the hot water and let cool in a cool area of the kitchen before serving, or chill to serve cold.
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 COCONUT POTS DE CREME
This is the world's best dessert. I think I've been searching for it ever since I was born, and the desire to taste this kind of magnificence is what has led me to spend so many hours of my life in the kitchen. More than anything else I love chocolate. And I really love soft, succulent, rich and melty chocolate with a high fat content and a deep, intense but sweet flavor. Before I created this dessert I always had to choose between flavor and texture, it seems I could never get the exact right combination...until now. It is even richer than a silk pie, more luscious than a mouse, far richer than pudding, and infinitely more delicious than just plain chocolate. If chocolate had a soul, this would be it. From: http://voraciouseats.com/2010/05/14/chocolate-pots-de-creme-the-best-dessert-in-the-world/
Provided by Cake Baker
Categories Dessert
Time 5h10m
Yield 1/2 cup servings, 4 serving(s)
Number Of Ingredients 6
Steps:
- - Break the chocolate up into pieces, put it into a food processor along with the agave nectar, vanilla, nutmeg and cinnamon - don't process it yet! Just wait....
- - Bring the coconut milk up to a simmer on the stove, and then pour it over the ingredients in the food processor.
- - Blend everything together until smooth and creamy, pour into ramekins or coffee cups if that is all you have, and chill for about 5 hours until firm and creamy.
- * I am the world's foremost hater of all things coconut, but coconut milk is really growing on me. It is light and fragrant and not at all coconuty. Believe me, in this dessert you can't even taste it!
Nutrition Facts : Calories 549.1, Fat 35.5, SaturatedFat 27.5, Sodium 45.9, Carbohydrate 65.8, Fiber 6.1, Sugar 53.8, Protein 5.8
RAW CHOCOLATE POTS DE CREME
If you're like me, the idea of chocolate and avocados is not an appealing one. You probably think of some bizarre chocolate guacamole or maybe you wonder why anyone would want to ruin chocolate by added avo to it. I'm not a big fan of avocados, so I was hesitant to try this recipe for raw chocolate pots de creme which is made with avocado. Do not hesitate! This is so goooood!! Believe me when I say you can't even tell it's made with avo... This recipe is from Jennifer Cornbleet's Raw for Dessert. I added a little cinnamon to mine to give it a Mexican flair...more at bellaraw.blogspot.com This recipe is made with 1/2 cup date paste: www.recipezaar.com/raw-date-paste-415833
Provided by happybella
Categories Dessert
Time 20m
Yield 2 1/2 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Place the date paste, agave syrup and vanilla extract in a blender and process until smooth.
- Add avocado and process until blended.
- Add cocoa, cinnamon and coconut oil and process until fully incorporated (I had trouble getting it to mix in the blender so I mixed the cocoa and coconut oil in by hand).
- Pour the mixture evenly into 6 (6 oz) ramekins, spreading it with a small offset spatula. Chill in the fridge for about 2 hours before serving. Stored in the fridge, Chocolate Pots de Creme will keep for about five days.
Nutrition Facts : Calories 152.2, Fat 9.3, SaturatedFat 3.6, Sodium 5.4, Carbohydrate 20.4, Fiber 7.3, Sugar 10.1, Protein 3.2
CHOCOLATE POTS DE CRèME
These pots de crème are ridiculously easy and ridiculously good. Don't despair if you don't have eight 4-ounce ramekins; you can use a variety of teacups, prep bowls, or even canning jars of any size. You can also make these a few days ahead of time if you like. Just be sure to wrap them tightly in plastic and remove any particularly stinky items from the refrigerator (chocolate is prone to absorbing neighboring odors).
Yield MAKES 8
Number Of Ingredients 8
Steps:
- Put the chocolate in a medium heatproof bowl and set aside.
- Combine the cream, half-and-half, salt, and 3 tablespoons of the sugar in a medium saucepan and put over medium-high heat. Cook, stirring occasionally, just until it starts to approach a simmer, about 4 minutes-you'll know it's ready when small bubbles appear around the edge of the pan. Remove from the heat.
- Combine the egg yolks and the remaining 3 tablespoons sugar in a medium bowl, and whisk until combined and smooth. Whisking the eggs constantly, slowly pour in about 1 cup of the milk mixture. Then pour the yolk mixture into the pan, whisking constantly until smooth.
- Put the pan over medium-high heat and cook, stirring constantly with a heatproof rubber spatula, until the mixture is thick and about the consistency of a pureed soup, 2 to 3 minutes.
- Pour the cream mixture over the chopped chocolate and let stand for 3 to 5 minutes. Then slowly and gently stir with a whisk-try not to incorporate any air. When smooth, add the vanilla extract and stir again to blend. Pour the mixture through a fine strainer into a large-lipped measuring cup.
- Divide evenly into eight 4-ounce cups or ramekins and refrigerate, uncovered. After 2 hours, cover with plastic wrap and refrigerate for at least 4 hours longer.
- To serve, let the ramekins come to room temperature (about 30 minutes) and then top with the whipped cream and shaved chocolate.
- The type of chocolate you use has a significant impact on the flavor and texture of this luscious dessert. With bittersweet chocolate (60 to 65 percent cacao), the pots will be intensely chocolaty and almost truffle-like; using semisweet chocolate (around 52 percent cacao) yields a sweeter, mellower, more pudding-like treat.
SLOW-COOKER CHOCOLATE POTS DE CREME
Lunch on the go just got a whole lot sweeter. Tuck jars of rich chocolate custard into lunch bags for a midday treat. These desserts in a jar are fun for picnics, too. -Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Desserts
Time 4h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Place cream, chocolate and espresso in a microwave-safe bowl; microwave on high until chocolate is melted and cream is hot, 4 minutes. Whisk to combine., In a large bowl, whisk egg yolks, sugar and salt until blended but not foamy. Slowly whisk in cream mixture; stir in extract. , Ladle egg mixture into eight 4-ounce jars. Center lids on jars and screw on bands until fingertip tight. Add hot water to a 7-qt. slow cooker; place jars in slow cooker. Cook, covered, on low until set, about 4 hours. Remove jars from slow cooker; cool on counter for 30 minutes. Refrigerate until cold, about 2 hours. , If desired, top with whipped cream, grated chocolate and raspberries.
Nutrition Facts : Calories 424 calories, Fat 34g fat (21g saturated fat), Cholesterol 160mg cholesterol, Sodium 94mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 5g protein.
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 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
CHOCOLATE POTS DE CREME
Make and share this Chocolate Pots de Creme recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Dessert
Time 3m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- In a small nonmetal bowl stir together light cream, chopped chocolate, sugar and salt.
- Micro-cook, uncovered, on 100% power about 1 minute or till chocolate is melted, stirring after 30 seconds.
- Stir about HALF of the hot mixture into the beaten egg yolk.
- Return all to the bowl, mixing well.
- Micro-cook, uncovered, on 50% power for 1 to 2 minutes or till thickened, stirring every 15 seconds.
- Stir in vanilla.
- Pour into pot de creme cup or 6 ounce custard cup.
- Cover and chill for several hours or till firm.
- Garnish with whipped cream, if desired.
- NOTE:
- SELECTING THE RIGHT CHOCOLATE: You'll find three basic types of chocolate in the baking supplies department of most supermarkets-- semisweet chocolate, unsweetened chocolate, and sweet chocolate.
- The semisweet chocolate is made from chocolate that is just slight sweetened with sugar.
- Unsweetened chocolate is the original baking or cooking chocolate and has no added flavorings or sugar.
- And sweet chocolate, such as the German cooking chocolate used in the Chocolate Pots de Creme recipe, is chocolate mixed with sugar and sometimes additional cocoa butter or flavorings.
Nutrition Facts : Calories 323.1, Fat 25.3, SaturatedFat 14.4, Cholesterol 228.4, Sodium 191, Carbohydrate 22.9, Fiber 1.6, Sugar 18, Protein 5.2
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