Coffee Chocolate Pot De Crème Food

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COFFEE POT DE CREME



Coffee Pot de Creme image

Provided by Food Network

Categories     dessert

Time 50m

Yield 8 servings

Number Of Ingredients 7

2 cups heavy cream
2 cups milk
6 egg yolks
5 ounces sugar
1 tablespoons espresso powder dissolved in 2 teaspoons water
8 (4-ounce) ramekins
8 chocolate wafer cookies

Steps:

  • In a heavy bottom saucepan, bring heavy cream, milk and half the sugar to scald.
  • Meanwhile, add the other half of the sugar to the yolks and whisk together well. Take saucepan off of the heat and temper a small amount of the hot milk to the yolks, whisking constantly.
  • Pour the tempered yolks into the hot milk. Add the dissolved espresso powder. Pour through a fine strainer.
  • Pour into ramekins. Set ramekins onto a baking pan and fill pan with 1 inch of water.
  • Set baking pan with ramekins in 300 degree F oven and bake for 30 to 35 minutes until
  • edges of custard are set and middle is liquid.
  • Let cool completely before refrigerating. Serve with chocolate wafers.

CHOCOLATE AND COFFEE POTS DE CREME



Chocolate and Coffee Pots de Creme image

Provided by Food Network

Categories     dessert

Number Of Ingredients 7

2 cups heavy whipping cream
1/3 cup sugar
6 egg yolks
1 vanilla bean, split
12 ounces bittersweet chocolate, cut into 1/4-inch pieces
1/2 cup very strong, prepared, espresso coffee
8 pot de creme cups (4 to 5 ounces each)

Steps:

  • Bring the cream and sugar to a boil with the vanilla bean in a saucepan.
  • Whisk yolks in a bowl. Whisk about a third of the boiling cream into the yolks. Return remaining cream to a boil and whisk in yolk mixture. Continue to cook, whisking constantly, another 15 or 20 seconds, until slightly thickened.
  • Strain cream into a bowl and add chocolate. Whisk smooth, whisk in coffee, and pour into molds. Refrigerate until cooled.
  • Serve the pots de creme alone, or with a crisp cookie. Storage suggestion: For advance preparation, cover the pots de creme with plastic wrap and refrigerate. Uncover and leave at room temperature for an hour before serving

COFFEE-CHOCOLATE POT DE CRèME



Coffee-Chocolate Pot de Crème image

Categories     Coffee     Chocolate     Dessert

Yield serves 4

Number Of Ingredients 6

4 cups half-and-half
2/3 cup sugar
1/4 cup good-quality instant espresso powder
1/2 teaspoon pure maple extract
2 tablespoons unsweetened cocoa powder
6 eggs

Steps:

  • Generously butter the slow cooker insert.
  • Combine all the ingredients in a blender and process until thoroughly mixed. Pour into the prepared slow cooker. Cover and cook on low for about 2 1/2 hours, until a knife inserted into the center comes out clean. If the edges of the custard begin to puff, it's time to turn off the heat.
  • Turn off the cooker, remove the insert, and let the custard cool at room temperature for at least 1 hour. Place in the refrigerator and let cool for at least 4 hours before serving.

CHOCOLATE ESPRESSO POTS DE CRèME



Chocolate Espresso Pots de Crème image

Categories     Coffee     Chocolate     Dessert     Bake     Quick & Easy     Winter     Double Boiler     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1 1/3 cups heavy cream
2/3 cup whole milk
1 1/2 to 2 teaspoons instant-espresso powder*
6 large egg yolks
2 tablespoons sugar
Special equipment: 8 (4- to 5-oz) ramekins or pot de crème cups
Garnish: bittersweet chocolate curls (see cooks' note, below)

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).

ULTIMATE CHOCOLATE DESSERT



Ultimate Chocolate Dessert image

Luckily, richer, sexier, and more decadent is exactly what this chocolate mocha pot de creme recipe is all about.

Provided by Chef John

Categories     Desserts     Custards and Pudding Recipes     Chocolate Pudding Recipes

Time 4h20m

Yield 4

Number Of Ingredients 6

4 ounces bittersweet chocolate, chopped
½ teaspoon instant coffee
1 pinch salt
1 cup heavy cream
3 tablespoons white sugar
½ teaspoon vanilla extract

Steps:

  • Stir chocolate, instant coffee, and salt together in a medium bowl.
  • Heat cream, sugar, and vanilla in a saucepan over medium heat, stirring constantly, until it just begins to simmer.
  • Pour hot cream mixture over the chocolate mixture; let sit for 1 minute.
  • Whisk the chocolate and cream mixture for 1-2 minutes until combined.
  • Pour the mixture into four small espresso cups. Tap to remove any air bubbles. Chill thoroughly in the refrigerator for at least 4 hours.
  • Serve topped with grated chocolate, or add lightly whipped cream and dust with cocoa powder.

Nutrition Facts : Calories 376.6 calories, Carbohydrate 30.1 g, Cholesterol 81.5 mg, Fat 29.4 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 18 g, Sodium 68.8 mg, Sugar 9.5 g

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