Chocolate Pots De Creme For Two Food

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.

CHOCOLATE POTS DE CRèME

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 POTS DE CRèME (COOKING FOR 2)

Steps:

• Place chocolate chips, sugar, salt and vanilla in blender.
• In small microwavable bowl, microwave whipping cream uncovered on High, in 20-second increments, 1 to 2 minutes or until cream begins to boil. Pour hot cream into blender; cover and blend until smooth.
• Pour chocolate mixture into 2 small dessert bowls. Cover and refrigerate at least 2 hours until set and cold. Garnish with sweetened whipped cream and chocolate curls.

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.

CHOCOLATE POTS DE CREME

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.