CREME AU CHOCOLAT
This French creme au chocolat is very rich but extremely delicious, and guaranteed to please your sweet tooth!
Provided by CBerrier86
Categories World Cuisine Recipes European French
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Heat cream, chocolate, and sugar in a saucepan over medium heat, stirring constantly, until chocolate is melted and smooth.
- Pour a little of the melted chocolate mixture into the beaten egg yolks; mix until smooth. Pour back into the pot with the remaining chocolate. Heat gently, stirring constantly, until custard thickens slightly. Spoon into small dessert bowls and garnish with whipped cream.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 24.8 g, Cholesterol 134.4 mg, Fat 20.7 g, Fiber 2 g, Protein 4.7 g, SaturatedFat 11.7 g, Sodium 25.9 mg, Sugar 20.8 g
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.)
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.
POTS DE CREME AU CHOCOLAT
I got this recipe from a friend who made them for a dinner party. They were very good. These need to be chilled at least 2 hours.
Provided by TLizSkinn
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 325.
- Heat cream and sugar in double boiler, stirring constanly until sugar is dissolved.
- Add chocolate, stir until well blended.
- Remove from heat and set aside.
- Place egg yolks in a bowl whip high speed,1 minute.
- Reduce speed and gradually add cream mixture, whip until well blended.
- Fill 6 (6 ounce) custard cupd 2/3 full.
- Place cups in a 13 x 9 pan and pour boilding water into pan around cups to about 1 1/2 inches deep.
- Bake 20- 25 minutes or until firm.
- Chill 2 hours.
Nutrition Facts : Calories 413.4, Fat 38.4, SaturatedFat 22.8, Cholesterol 266, Sodium 38.4, Carbohydrate 16.7, Fiber 1.1, Sugar 12.6, Protein 4.4
CREME AU CHOCOLAT - CHOCOLATE CREAM
Deliciously dark and decadent, this treat comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.
Provided by Molly53
Categories Creole
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Melt chocolate in the top of a double boiler; add hot water to make a smooth paste.
- Beat egg whites to stiff peaks; beat egg yolks until very light.
- Add chocolate mixture to beaten egg yolks; fold in egg whites, vanilla and salt.
- Place in a bowl and chill thoroughly.
- Serve with whipped cream.
Nutrition Facts : Calories 215.5, Fat 17.8, SaturatedFat 9.8, Cholesterol 191.8, Sodium 84.7, Carbohydrate 9.7, Fiber 0.8, Sugar 7.7, Protein 5.9
CREME AU CHOCOLAT
To make this classic dish a little less rich, I substitute milk for the heavy cream that conventionally serves as its base, combining it with a dash of flour and a little egg to create a light pastry cream, to which I add enough chocolate to make a dark, intensely flavored dessert that can be served with or without cookies. It will keep in the refrigerator for a week or so. Be certain to cover it well with plastic wrap to keep it from absorbing other flavors in the refrigerator.
Provided by Jacques Pepin
Categories dessert, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring the milk and instant coffee to a boil in a saucepan.
- Meanwhile, place the egg, egg yolks and sugar in a bowl and mix well. Add the flour and mix it in well.
- Whisk about 1 cup of the hot milk and coffee into the egg mixture in the bowl and combine well. Then, pour the contents of the bowl into the saucepan and bring the mixture to a boil, stirring constantly with a whisk.
- Transfer the hot mixture to a bowl, add the chocolate pieces, and mix every 2 or 3 minutes, until the chocolate has melted and is mixed in well. Cool. Serve with cookies, if desired.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 5 grams, Carbohydrate 39 grams, Fat 13 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 60 milligrams, Sugar 33 grams, TransFat 0 grams
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