Chocolate Mocha Pots Food

5-MINUTE MOCHA POTS

Steps:

• Melt the chocolate in the microwave for 2 mins, stirring halfway through, or over a pan of gently simmering water. Leave to cool a little.
• Using an electric whisk, whip the double cream with the vanilla in a bowl until lightly whipped. Fold in the cooled, melted chocolate until fully combined.
• Split the mixture between four small bowls or ramekins and serve topped with a dollop of crème fraîche. If you aren't serving straight away, chill in the fridge and then add the crème fraîche just before bringing to the table.

CHOCOLATE MOCHA POTS

Steps:

• Put the egg yolks, butter and chocolate in a heat-proof bowl, set over a pan of hot water.
• Cook gently, whisking occasionally, until chocolate has melted.
• Remove from heat and whisk in the rum and coffee.
• Beat the egg whites until stiff, and fold into the coffee mixture until thoroughly mixed.
• Pour into 8 small ramekins or pots or cups, and refrigerate to set.
• Decorate with whipped cream and chocolate shavings.
• If TRULY showing off, decorate with fresh strawberries and cream.

MOCHA POT DE CREME

Steps:

• Pour the heavy cream, vanilla and coffee beans into a saucepan and place over medium-low heat. Bring the cream to a brief simmer; do not boil or it will overflow within seconds. Remove from heat and strain to remove the beans.
• In a large bowl, whisk together the egg yolks and the sugar until the sugar dissolves and the mixture is lemon-colored, about 3 minutes. Temper the yolks by gradually whisking the hot cream into the yolk and sugar mixture (do not add the hot cream too quickly or the eggs will cook.) Stir in the brewed coffee and melted chocolate.
• Preheat the oven to 325 degrees F.
• Pour the egg-cream mixture into 6 (8-ounce) ramekins or cappuccino cups, filling 3/4 of the way full with mixture. Fill a large, shallow baking pan with 1/2-inch of warm water. Carefully place the ramekins in the water bath and bake for about 35 minutes, the center should jiggle slightly. Remove the pan from the oven and let the ramekins cool in the water for 10 minutes. Then pop them in the refrigerator to chill for at least 2 hours.

MOCHA POTS DE CRèME

Steps:

• Put the chocolate in a blender. Whisk the milk, heavy cream, egg yolks, sugar, espresso powder and salt in a 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 down with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the blender as needed. Divide the chocolate mixture among eight 4-ounce ramekins. Refrigerate until set, at least 2 hours. Top with chopped chocolate-covered espresso beans.

DEATH BY CHOCOLATE: MOCHA MOUSSE

Steps:

• Prepare the Mocha Mousse. Heat 1-inch of water in the bottom half of a double boiler over medium high heat. Place 14 ounces semisweet chocolate, 4 ounces unsweetened chocolate, 1/2 cup water, 4 tablespoons of instant coffee, and 2 tablespoons cocoa in the top half of the double boiler. Tightly cover the top with film wrap. Heat for 6 to 7 minutes, remove the film wrap, and stir the mixture until smooth. Keep at room temperature until needed.
• Place egg whites in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until soft peaks form, about 1 minute. Continue to whisk while gradually adding 2 tablespoons of sugar. Whisk until stiff, about 30 seconds.
• Whip 3/4 cup heavy cream in a well-chilled stainless-steel bowl until stiff. Fold 1/4 of the egg whites into the melted chocolate mixture, then fold in the whipped cream now fold in the remaining egg whites. Hold the mocha mousse at room temperature.

CHOCOLATE POTS DE CREME

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.

MOCHA POTS DE CREME

Steps:

• Preheat oven to 325 degrees. Bring the cream, espresso, vanilla, and chocolate to a simmer. Whisk until smooth.
• In another medium bowl, whisk together egg yolks, sugar, and a pinch of coarse salt; add warm chocolate mixture in a slow stream, whisking constantly. Strain custard through a fine sieve into a 2-cup glass measuring cup.
• Place six 4-ounce ramekins in the center of a baking dish lined with a towel. Divide custard among ramekins, and fill pan with enough boiling water to reach halfway up the sides of the ramekins. Cover with parchment paper. Bake until custard is set around edges but wobbly in center, 30 to 40 minutes.
• Remove cups from water bath, and let custards cool on a wire rack for 1 hour. Cover and refrigerate for at least 4 hours and up to 2 days. Serve with whipped cream, if desired.

NO-BAKE DOUBLE CHOCOLATE POTS DE CRèME

Steps:

• Have ready six 6-oz (180ml) ramekins (3-1/2" wide by 1-2/3" high) or other cups and make room in the fridge. (Small teacups, demitasse- this is not baked).
• Put the heavy cream in a small saucepan (or microwave in a 4-cup heatproof bowl) and heat just until boiling. Once boiling, slide off the heat and whisk in the cocoa powder until smooth. Add the sugar, chopped chocolate, butter, vanilla, and salt and whisk until the chocolate and butter are melted and the mixture is smooth. Set aside to cool until warm and no longer hot.
• Pour the chocolate cream evenly into the ramekins or cups. Depending on what size cups you are using, they will be filled two-thirds to three-quarters of the way. Set aside until cooled to room temperature. Cover the tops- not the custard surface- with plastic and refrigerate until chilled and firm, about 4 hours.
• Make ahead: The crèmes can be prepared and refrigerated for up to 4 days before serving. Finishing Touches: Serve w/slightly sweetened whipped cream, and a few chocolate shavings.
• Mocha: add 1 tsp instant espresso powder along w/cocoa powder. Add 1 Tbsp dark rum or coffee-flavored liquor along with the vanilla.
• Orange- add 2 tsp finely grated orange zest w/the cocoa powder. Add 1 Tbsp orange-flavored liquor along w/the vanilla. Smooth- strain mixture before adding chocolate. Stronger flavor- heat zest & cream, cover & let sit for 15 minutes. Strain if smooth texture is wanted.

MOCHA POT DE CREME

Steps:

• Preheat the oven to 325 degrees. Line a shallow baking pan with a cloth towel and set aside.
• Place the cocoa powder in a mixing bowl. In another bowl, combine the skim milk and the evaporated milk. Slowly whisk about 3 tablespoons of the milk mixture into the cocoa powder until it forms a thick paste. Whisk in the remaining milk mixture until thoroughly combined and set aside.
• In a large bowl, combine the egg, egg white, granulated sugar, and salt and whisk together until thoroughly combined. Whisk in the cocoa-milk mixture until thoroughly combined. Divide the mixture among four 4-ounce ovenproof demitasse cups and place in the prepared baking pan; fill the baking pan halfway with water. Transfer to the oven and bake until the puddings are set when lightly jiggled, about 50 minutes.
• Remove the puddings from the water bath, transfer to a wire rack, and let cool 20 to 30 minutes. Dust the puddings with confectioners' sugar and serve warm.

CHOCOLATE ESPRESSO POTS DE CRèME

Steps:

• Put oven rack in middle position and preheat oven to 300°F.
• Put chocolate in a heatproof bowl. Bring cream, milk, espresso powder (to taste), and a pinch of salt just to a boil in a small heavy saucepan, stirring until espresso powder is dissolved, then pour over chocolate, whisking until chocolate is melted and mixture is smooth.
• Whisk together yolks, sugar, and a pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes.
• Line bottom of a baking pan (large enough to hold ramekins) with a folded kitchen towel and arrange ramekins on towel. Poke several holes in a large sheet of foil with a skewer. Divide custard among ramekins, then bake custards in a hot water bath , pan covered tightly with foil, until custards are set around edges but still slightly wobbly in centers, 30 to 35 minutes.
• Transfer ramekins to a rack to cool completely, uncovered, about 1 hour. (Custards will set as they cool.) Chill, covered, until cold, at least 3 hours.
• *Available at some supermarkets, specialty foods shops, and The Baker's Catalogue (800-827-6836).

MOCHA POT DE CREME

Steps:

• Pour the heavy cream, vanilla and coffee beans into a saucepan and place over medium-low heat. Bring the cream to a brief simmer; do not boil or it will overflow within seconds. Remove from heat and strain to remove the beans.
• In a large bowl, whisk together the egg yolks and the sugar until the sugar dissolves and the mixture is lemon-colored, about 3 minutes.
• Temper the yolks by gradually whisking the hot cream into the yolk and sugar mixture (do not add the hot cream too quickly or the eggs will cook.)
• Stir in the brewed coffee and melted chocolate.
• Preheat the oven to 325 degrees F.
• Pour the egg-cream mixture into 6 (8-ounce) ramekins or cappuccino cups, filling 3/4 of the way full with mixture.
• Fill a large, shallow baking pan with 1/2-inch of warm water.
• Carefully place the ramekins in the water bath and bake for about 35 minutes, the center should jiggle slightly.
• Remove the pan from the oven and let the ramekins cool in the water for 10 minutes. Then pop them in the refrigerator to chill for at least 2 hours.
• garnish with whipped cream and biscotti cookie.

MOCHA

Steps:

• Make around 35ml espresso using a coffee machine and pour into the base of your cup. Add the drinking chocolate and mix well until smooth.
• Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming into the centre. Once the milk jug is almost touching the surface of the coffee, tilt to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top.

MOCHA POT DE CREME

Steps:

• Microwave chocolate, cream, sugar and instant coffee in medium microwaveable bowl on HIGH 30 sec.; stir. Microwave additional 10 sec. or until chocolate is completely melted and mixture is well blended when stirred.
• Stir in egg yolks. Microwave 20 sec.; stir. Continue to microwave in 10-sec. increments until mixture is heated through (160°F). Stir in vanilla.
• Pour into 2 (4-oz.) ramekins or dessert dishes.
• Refrigerate 4 hours.
• Top with COOL WHIP before serving

CHOCOLATE MOCHA POT DE CREME

Steps:

• Microwave chocolate, cream, sugar and instant coffee in large microwavable bowl on HIGH 2 min. or until chocolate is melted, stirring every 30 sec.
• Stir in egg yolks. Microwave 20 sec. Stir in vanilla. Pour into 6 (4 oz.) custard cups or dessert dishes.
• Refrigerate 4 hours or overnight.

MOCHA POTS DE CREME

Steps:

• 1. In large saucepan, melt the chocolate over medium heat; add coffee granules and stir until dissolved. Remove from heat.
• 2. In a small to medium saucepan, heat the half and half over medium heat until it just starts to boil; remove from heat and set aside.
• 3. Place the egg yolks and sugar in a medium stainless steel bowl. Place the bowl over a pot of barely simmering water. Whisk the egg mixture until the sugar is dissolved and the mixture is lukewarm.
• 4. Add 1/2 c of the hot half and half, whisking; pour that mixture into the remaining half and half in the saucepan.
• 5. Pour into six coffee or custard cups and chill for at least 4 hours. Top with whipped cream and serve.