CHOCOLATE POTS DE CRèME WITH CRèME FRAîCHE
An easy and decadent chocolate dessert that can be made ahead of time!
Provided by Marilena Leavitt
Categories Chocolate Dessert
Time 45m
Yield 6-8
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F. In a heavy saucepan, bring the cream and the milk to a boil. Remove from heat; whisk in the chopped chocolate and the espresso powder and mix until smooth.
- In a large bowl, whisk together the egg yolks, sugar and salt. Whisking constantly, slowly pour the hot chocolate into the yolk mixture to temper. Next, strain the mixture through a very fine sieve into a large capacity measuring cup or bowl (at least 4 cups. Straining removes any bits of possibly curdled or cooked egg so your custard is smooth and silky.)
- Divide the mixture among several 2 oz. espresso cups, ovenproof glass mini-cups, or, 4 oz. small ramekins. Set the filled cups in a roasting pan that has been positioned on the center rack of oven. Add hot tap water to the pan until it comes halfway up the sides of the cups. Cover the pan with foil, then pierce a few holes in foil with a fork, so the steam can escape.
- Bake until the edges are lightly set (lifting foil to check), but the center is still giggly-it will set completely as it cools, about 30 to 35 minutes, depending on the size of the mini cups or ramekins.
- Transfer the cups to a wire rack to cool completely. Refrigerate for at least 2 hours before serving. Top with crème fraîche or whipped cream. Add a few chocolate shavings and serve.
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.)
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 CREME FRAICHE POT
Steps:
- Put the creme fraiche into a medium saucepan and place over medium heat. Stir until it begins to bubble and add the chopped chocolate. Stir well until the chocolate melts and the mixture is smooth. Pour into 8 souffle cups and chill, covered, for 2 hours. Serve with a dollop of whipped cream and a sprinkle of cocoa powder.
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 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
CHOCOLATE POTS DE CREME
We served this chocolate Pots de Creme with hazelnut cookies, but store-bought biscotti or other crisp cookies would be equally appropriate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees. Bring half-and-half just to a simmer in a small saucepan. Remove from heat; add chocolate and sugar. Let stand 5 minutes.
- In a large bowl, stir together yolks, vanilla, cocoa, salt, and liqueur if desired. With a fork, stir chocolate mixture until smooth, then gradually stir into yolk mixture. Pour through a fine sieve into a glass measuring cup.
- Place 4 custard cups or ramekins (3 to 4 ounces each) in a shallow roasting pan, and divide chocolate mixture among them. Pour hot water into the pan so it reaches halfway up the sides of cups.
- Bake until custards are almost set in centers, about 30 minutes (custards will firm as they cool). Carefully remove cups from hot-water bath; let cool slightly.
- Cover with plastic wrap; refrigerate. Just before serving, dollop with whipped cream, if desired.
More about "chocolate pots de crème with crème fraîche food"
CHOCOLATE POT DE CRèME (EASY) - THE DARING GOURMET
From daringgourmet.com
5/5 (18)Total Time 10 minsCategory DessertCalories 467 per serving
- Place the cream, egg yolks, sugar and salt in a medium saucepan over medium heat, whisking to combine the ingredients. Continue to whisk continually until the mixture just starts to bubble and is thick enough to coat the back of a spoon.
- Pour the hot mixture into the blender with the chocolate and vanilla and blend until smooth. Pour the mixture into individual ramekins and refrigerate for 6-8 hours or until set (I often chill them overnight).
- Let the pots de creme sit at room temperature for about 10 minutes before serving.Serve with a dollop of whipped cream on top with a sprinkle of grated chocolate or chocolate curls.
DOUBLE CHOCOLATE POTS DE CREME RECIPE - LEITE'S …
From leitesculinaria.com
CLASSIC FRENCH CHOCOLATE POTS DE CRèME - PARDON YOUR …
From pardonyourfrench.com
CHOCOLATE POT DE CRèME AND STRAWBERRY COULIS SWIRL
From dairyfarmersofcanada.ca
CRèME FRAICHE CHOCOLATE POTS (POT DE CRèME AU ... - GLUTEN FREE CLUB
From glutenfreeclub.com
Reviews 5Total Time 10 minsServings 8
CHOCOLATE POTS DE CRèME - CHERYL WIXSON'S KITCHEN - MAINE FOOD …
From cherylwixsonskitchen.com
CHOCOLATE POTS DE CREME - IN MINUTES - FRUGAL HAUSFRAU
From frugalhausfrau.com
CHOCOLATE POTS DE CRèME - RECIPE - FINECOOKING
From finecooking.com
CHOCOLATE POTS DE CREME OR POTS DE CRéME AU CHOCOLAT
From acanadianfoodie.com
CHOCOLATE POTS DE CRèME - VANILLA AND BEAN
From vanillaandbean.com
CHOCOLATE POT DE CRèME RECIPE | THE RECIPE CRITIC
From therecipecritic.com
CHOCOLATE POTS DE CRèME - {QUICK - WILD THISTLE KITCHEN
From wildthistlekitchen.com
HOW TO MAKE FRENCH CHOCOLATE POTS DE CRèME - FOOD NOUVEAU
From foodnouveau.com
ANDREW ZIMMERN COOKS: CHOCOLATE POT DE CREME
From andrewzimmern.com
EASY POT DE CRèME WITH CHOCOLATE - CTV
From more.ctv.ca
EARL GREY CHOCOLATE POTS DE CREME WITH CREME FRAICHE AND SHAVED ...
From beyondsweetandsavory.com
CHOCOLATE POTS DE CREME - THE WASHINGTON POST
From img3.washingtonpost.com
CHOCOLATE POT DE CRèME - ANDREW ZIMMERN
From andrewzimmern.com
CHOCOLATE POTS DE CREME - EASY DECADENT RECIPE
From hearthandvine.com
MALTED MILK CHOCOLATE POTS DE CRèME - FOOD NETWORK
From foodnetwork.ca
CHOCOLATE POTS DE CREME RECIPE WITH FRESH WHIPPED CREAM
From pinterest.com
CHOCOLATE POTS DE CREME - THE WASHINGTON POST
From washingtonpost.com
CHOCOLATE POTS DE CRèME RECIPE - BON APPéTIT
From bonappetit.com
RECIPE: DARK CHOCOLATE POTS DE CRèME - KITCHN
From thekitchn.com
MILK-CHOCOLATE POTS DE CRèME RECIPE - FOOD.COM
From food.com
LOW CARB MEXICAN CHOCOLATE POTS DE CRèME - FARM TO JAR FOOD
From farmtojar.com
CHOCOLATE POT DE CREME RECIPE (EASY) - FOODOLOGY GEEK
From foodologygeek.com
CHOCOLATE POTS DE CREME RECIPE - GASTRONOM COCKTAILS
From gastronomblog.com
CHOCOLATE ESPRESSO POT DE CRèME - TASTETORONTO
From tastetoronto.com
CHOCOLATE POTS DE CRèME USING INSTANT POT • BYTES AND YUM
From bytesandyum.com
CHOCOLATE POTS DE CRèME | RICARDO
From ricardocuisine.com
CHOCOLATE POTS DE CRèME WITH CRèME FRAîCHE | MARILENA'S KITCHEN
From pinterest.com
MEXICAN CHOCOLATE POTS DE CREME - SARAH'S CUCINA BELLA
From sarahscucinabella.com
FRENCH CHOCOLATE POT DE CRèME - BON APPéT'EAT
From bonappeteat.ca
CHOCOLATE POTS DE CRèME - COOKING CLASSY
From cookingclassy.com
CHOCOLATE POTS DE CRèME - GIRL COOKS WORLD
From girlcooksworld.com
EASY CHOCOLATE POTS DE CRèME RECIPE (NO-BAKE!) - AVERIE COOKS
From averiecooks.com
CARAMEL POTS DE CRèME WITH WHIPPED CRèME FRAîCHE BY DAVID …
From cookbookreview.blog
CHOCOLATE POTS DE CREME - BEAUTIFUL LIFE AND HOME
From icecreaminspiration.com
MILK-CHOCOLATE POTS DE CRèME RECIPE - FRANK URSO | FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love