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
BITTERSWEET CHOCOLATE POTS DE CRèME
This quick version of a classic French pudding comes together on the stovetop in minutes and then chills during dinner.
Provided by Allison Fishman
Categories Dessert
Yield 2
Number Of Ingredients 6
Steps:
- Heat the half-and-half and milk in a small saucepan over medium heat until scalding hot. Meanwhile, whisk the egg yolks in a small bowl. Slowly whisk the hot milk mixture into the eggs. Return the milk mixture to the pan, reduce the heat to low, and whisk until it thickens, about 1 minute. Remove from the heat and add the chocolate chips, sugar, and a pinch of salt; whisk until melted. Strain through a medium-mesh sieve into a medium bowl. Divide the mixture between two 6-oz. ramekins or serving glasses. Refrigerate until set, at least 1 hour.
Nutrition Facts : ServingSize 2, Calories 430 kcal, Fat 230 kcal, SaturatedFat 155 g, TransFat 25 g, Carbohydrate 43 g, Fiber 5 g, Protein 9 g, Cholesterol 235 mg, Sodium 105 mg, UnsaturatedFat 10 g
EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME
Provided by simmerandsauce
Time 50m
Number Of Ingredients 8
Steps:
- Step 1 Preheat the oven to 300 degrees F. In a heavy saucepan, bring cream and milk to a boil. Remove from heat, and whisk in chopped chocolate until smooth.
- Step 2 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.
- Step 3 Divide mixture among 5 small ramekins. Set filled cups in a large roasting pan that has been positioned on the center rack of the oven. Add hot tap water to the pan, halfway up sides of cups. Cover the pan with foil, use a fork to prick holes in foil.
- Step 4 Bake until edges are lightly set (lifting the 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 creme fraiche or whipped cream.
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 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.
NO-BAKE DOUBLE CHOCOLATE POTS DE CRèME
An intensely chocolate dessert. Pot de crème is like a very dense chocolate pudding. A friend made this for us when she visited us during a Florida vacation. It was delicious. She was concerned that it might be "too chocolatey," a concept that I was unable to understand. She used Ghirardelli bittersweet chips and Penzey's Dutch-process cocoa. Also she added some instant espresso powder with the cocoa. Heated cream on the stovetop, not the microwave.
Provided by StevenHB
Categories Dessert
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 432.8, Fat 45, SaturatedFat 28.1, Cholesterol 149.4, Sodium 52.4, Carbohydrate 7.6, Fiber 0.6, Sugar 4.5, Protein 2.1
CHOCOLATE POTS DE CRèME
These pots de crème are ridiculously easy and ridiculously good. Don't despair if you don't have eight 4-ounce ramekins; you can use a variety of teacups, prep bowls, or even canning jars of any size. You can also make these a few days ahead of time if you like. Just be sure to wrap them tightly in plastic and remove any particularly stinky items from the refrigerator (chocolate is prone to absorbing neighboring odors).
Yield MAKES 8
Number Of Ingredients 8
Steps:
- Put the chocolate in a medium heatproof bowl and set aside.
- Combine the cream, half-and-half, salt, and 3 tablespoons of the sugar in a medium saucepan and put over medium-high heat. Cook, stirring occasionally, just until it starts to approach a simmer, about 4 minutes-you'll know it's ready when small bubbles appear around the edge of the pan. Remove from the heat.
- Combine the egg yolks and the remaining 3 tablespoons sugar in a medium bowl, and whisk until combined and smooth. Whisking the eggs constantly, slowly pour in about 1 cup of the milk mixture. Then pour the yolk mixture into the pan, whisking constantly until smooth.
- Put the pan over medium-high heat and cook, stirring constantly with a heatproof rubber spatula, until the mixture is thick and about the consistency of a pureed soup, 2 to 3 minutes.
- Pour the cream mixture over the chopped chocolate and let stand for 3 to 5 minutes. Then slowly and gently stir with a whisk-try not to incorporate any air. When smooth, add the vanilla extract and stir again to blend. Pour the mixture through a fine strainer into a large-lipped measuring cup.
- Divide evenly into eight 4-ounce cups or ramekins and refrigerate, uncovered. After 2 hours, cover with plastic wrap and refrigerate for at least 4 hours longer.
- To serve, let the ramekins come to room temperature (about 30 minutes) and then top with the whipped cream and shaved chocolate.
- The type of chocolate you use has a significant impact on the flavor and texture of this luscious dessert. With bittersweet chocolate (60 to 65 percent cacao), the pots will be intensely chocolaty and almost truffle-like; using semisweet chocolate (around 52 percent cacao) yields a sweeter, mellower, more pudding-like treat.
More about "extra bittersweet chocolate pots de crème food"
CHOCOLATE POTS DE CREME - DAVID LEBOVITZ
From davidlebovitz.com
CHOCOLATE BALSAMIC POTS DE CRèME - TASTE AND TIPPLE
From tasteandtipple.ca
BITTERSWEET CHOCOLATE POTS DE CRèME
From inspired2cook.com
INSTANT POT BITTERSWEET CHOCOLATE POTS DE CREME
From dadcooksdinner.com
EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME - MOLLY CARR …
From mollycarrphotography.com
EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME - THE NEW …
From nytimes.com
Estimated Reading Time 1 min
SALTED BITTERSWEET CHOCOLATE POT DE CRèME RECIPE - JOANNE WEIR
From joanneweir.com
EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME - SIMMER + SAUCE
From pinterest.com
CHOCOLATE POTS DE CRèME - CHERYL WIXSON'S KITCHEN - MAINE FOOD …
From cherylwixsonskitchen.com
ROSY BITTERSWEET CHOCOLATE POTS DE CRèME - TEATIME MAGAZINE
From teatimemagazine.com
EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME - THE NEW …
From nytimes.com
CHOCOLATE POTS DE CRèME RECIPE | MYRECIPES
From myrecipes.com
CHOCOLATE POTS DE CRèME - A BUSY MOM'S KITCHEN
From abusymomskitchen.com
SMOKED-TEA-INFUSED CHOCOLATE POTS DE CRèME - EPICURIOUS
From epicurious.com
RECIPE: CHOCOLATE POTS DE CRèME - THE SEATTLE TIMES
From seattletimes.com
CHOCOLATE POT DE CRèME RECIPE - SERIOUS EATS
From seriouseats.com
CHOCOLATE POTS DE CRèME - READERSDIGEST.CA
From readersdigest.ca
EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME - NEW YORK TIMES
From web.baz.org
EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME RECIPE
From pinterest.com
EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME RECIPE - PINTEREST
From pinterest.ca
CHOCOLATE POTS DE CRèME RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
CHOCOLATE POTS DE CRèME – SENSUAL FOOD
From sensualfood.com
MILK-CHOCOLATE POTS DE CRèME RECIPE - FOOD.COM
From food.com
EXTRA-BITTERSWEET CHOCOLATE POTS DE CREME - FOODISTA
From fen.foodista.com
RECIPE - BITTERSWEET CHOCOLATE & BALSAMIC POTS DE CRèME
From lcbo.com
EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME - DINING AND COOKING
From diningandcooking.com
CHOCOLATE POTS DE CRèME - GREATIST
From greatist.com
CHOCOLATE POTS DE CRèME - GIRL COOKS WORLD
From girlcooksworld.com
CHOCOLATE POTS DE CREME - EASY DECADENT RECIPE - HEARTH AND VINE
From hearthandvine.com
CHOCOLATE POTS DE CRèME USING INSTANT POT • BYTES AND YUM
From bytesandyum.com
CHOCOLATE POTS DE CRèME - VANILLA AND BEAN
From vanillaandbean.com
CHOCOLATE POTS DE CRèME: 2 WAYS - THE MARBLE KITCHEN
From themarblekitchen.com
RECIPE: DARK CHOCOLATE POTS DE CRèME - KITCHN
From thekitchn.com
FRENCH CHOCOLATE POT DE CRèME - BON APPéT'EAT
From bonappeteat.ca
BITTERSWEET CHOCOLATE POTS DE CRÈME - SUMOPOCKY
From sumopocky.com
EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME | DESSERTS, RECIPES, FOOD
From pinterest.co.uk
EXTRA BITTERSWEET CHOCOLATE POTS DE CREME - BIGOVEN.COM
From bigoven.com
BITTERSWEET CHOCOLATE POTS DE CRèME - GREAT PERFORMANCES
From greatperformances.com
CHOCOLATE POTS DE CRèME - THE SPICE TRADER
From thespicetrader.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