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.)
MOCHA POTS DE CRèME
A little effort goes a long way with these easy puddings, which make a sweet treat for chocolate and espresso lovers alike. For the chocolate portion of the recipe, be sure to go with chopped chocolate bars instead of chocolate chips, since the bars melt better!
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 8 mocha pots de crème
Number Of Ingredients 8
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.
CHOCOLATE TRUFFLES
If the word "ganache" intimidates you, you are not alone. Maybe if the stuff were called "basic, simple and entirely superior chocolate sauce," more people would make it. Ganache is not just chocolate sauce, though; it is also the basis for the easiest chocolate truffles.
Provided by Mark Bittman
Categories easy, quick, snack, candies, dessert
Time 1h30m
Yield About 1 1/2 cups ganache, or 24 truffles
Number Of Ingredients 3
Steps:
- Heat cream in a pot until it steams. Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.
- Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a plate or a baking sheet.
- If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes. Roll them in cocoa powder, confectioners' sugar or a mixture of sugar and ground cinnamon. Serve immediately or store, wrapped in plastic, in refrigerator for up to four days.
More about "chocolate truffle pots de creme food"
CHOCOLATE POT DE CRèME (EASY) - THE DARING GOURMET
Web Jan 23, 2021 Instructions. Chop up the chocolate and place it in a blender. Set aside. Place the cream, egg yolks, sugar and salt in a …
From daringgourmet.com
5/5 (24)Total Time 10 minsCategory DessertCalories 467 per serving
From daringgourmet.com
5/5 (24)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.
CHOCOLATE TRUFFLE POTS RECIPE - BBC FOOD
Web Insert a cocktail stick into the balls, dip into the melted white chocolate and swirl around until coated. Put on a piece of baking paper, and place in the fridge for 30 minutes, or until firm.
From bbc.co.uk
From bbc.co.uk
POTS DE CRèME - BAKE FROM SCRATCH
Web Preheat oven to 300°. Place chocolate and sugar in a medium glass bowl. In a small saucepan, bring half-and-half to a boil. Pour over chocolate, and let stand for 5 minutes. Whisk until smooth. In a medium bowl, whisk …
From bakefromscratch.com
From bakefromscratch.com
CHOCOLATE POTS DE CRèME RECIPE - SIMPLY RECIPES
Web Sep 15, 2022 Add 1 teaspoon of fresh orange zest to the milk and cream before heating the liquid. After adding the chocolate to the warm dairy, cover the pot with a lid and let steep for 30 minutes. Remove the lid and …
From simplyrecipes.com
From simplyrecipes.com
CHOCOLATE TRUFFLE - WIKIPEDIA
Web A chocolate truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache centre coated in chocolate, cocoa powder, coconut, or chopped and toasted nuts (typically hazelnuts or almonds), …
From en.wikipedia.org
From en.wikipedia.org
CHOCOLATE POTS DE CRèME RECIPE - THE SPRUCE EATS
Web Sep 23, 2022 The Spruce/Bahareh Niati. Once at a simmer, take the saucepan off the heat and add the chopped chocolate. Let the chocolate sit for one minute and then whisk until the chocolate is melted, smooth, …
From thespruceeats.com
From thespruceeats.com
CHOCOLATE TRUFFLES - JUST TWO INGREDIENTS FOR THIS RECIPE!
Web Jul 5, 2022 Truffle Flavors. Mint – Stir 1/4 teaspoon of pure peppermint extract into the melted chocolate. Espresso Truffles – Stir in 1 teaspoon of instant coffee, regular or decaf. Raspberry – Instead of rolling balls, …
From chocolatecoveredkatie.com
From chocolatecoveredkatie.com
CHOCOLATE POTS DE CREME RECIPE | ALEX GUARNASCHELLI | FOOD NETWORK
Web Preheat the oven to 325 degrees F. In a small pot, over low heat, bring the milk, half and half, almond extract, vanilla seeds and vanilla pod to a gentle simmer.
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
HOW TO MAKE CHOCOLATE TRUFFLES - ALLRECIPES
Web Feb 8, 2020 Put chocolate in a heatproof bowl with other (optional) flavorings such as extracts, liqueurs, or spices. Heat cream in a saucepan and bring to a simmer. Pour hot …
From allrecipes.com
From allrecipes.com
12 CHOCOLATE TRUFFLE RECIPES THAT'LL MAKE YOU FEEL FANCY
Web Nov 4, 2020 Raw Marzipan with Truffle Filling. View Recipe. Photo by Angelasheaven.com. Angelasheaven.com. It doesn't get much more decadent than …
From allrecipes.com
From allrecipes.com
CHOCOLATE POTS DE CREME RECIPE | FOOD NETWORK KITCHEN | FOOD …
Web Sausage and Peppers Sheet Pan Dinner. Trending Recipes. Roasted Baby Potatoes with Rosemary
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
CHOCOLATE POT DE CREME WITH TRUFFLE HONEY - BETTER HOMES AND …
Web Aug 21, 2019 600ml cream. 200g dark chocolate (70% cocoa), fi nely chopped. 6 free-range egg yolks. 1⁄2 cup dark brown sugar. 1 tsp natural vanilla extract . Pinch sea-salt …
From bhg.com.au
From bhg.com.au
CHOCOLATE TRUFFLE POTS DE CRèME - A DEEP DIVE CHOCOLATE ADVENTURE
Web AKA – Chocolate Bar in a Bowl ... The Ultimate Chocolate Dessert Chocolate Truffle Pots de Crème This dessert is created to be extremely thick. It's almost like eating fudge on a …
From thecrookedladle.com
From thecrookedladle.com
EASY CHOCOLATE POT DE CRèME (VEGAN) - MINIMALIST BAKER
Web May 8, 2023 Instructions. To a high-speed blender, add drained silken tofu, maple syrup, vanilla (optional), and salt (optional). Blend until smooth and well combined, about 30 …
From minimalistbaker.com
From minimalistbaker.com
CHOCOLATE TRUFFLE POTS DE CREME | PUNCHFORK
Web 1/4 cup sugar; 1 teaspoon vanilla extract; Two 4-ounce bars semisweet chocolate, chopped; Whipped cream, cocoa powder, chopped toasted walnuts, chocolate curls, …
From punchfork.com
From punchfork.com
CHOCOLATE TRUFFLE POTS DE CREME RECIPE | FOOD NETWORK KITCHEN
Web Heat the half-and-half, sugar and salt in a pot over medium heat until it just comes to a boil. Whisk the egg yolks with the cognac and vanilla in a medium bowl. Whisk about 1/2 cup …
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
CHOCOLATE TRUFFLE POTS DE CREME RECIPE | FOOD NETWORK KITCHEN
Web Get Chocolate Truffle Pots de Creme Recipe from Food Network. Home; Recipes; Prev Recipe Next Recipe. Add to Meal Plan ... Recipe courtesy of Food Network Kitchen. …
From benedetta.is-a-chef.com
From benedetta.is-a-chef.com
DECADENT CHOCOLATE POTS DE CRèME RECIPE | HELLOFRESH
Web Cook over medium-low heat, stirring often, until chocolate is melted and smooth, 3-7 min. Whisk in egg mixture until combined. Increase heat to medium and cook, stirring …
From hellofresh.ca
From hellofresh.ca
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