MOCHA POT DE CREME
Combine chocolate and coffee in our Mocha Pot de Crème recipe from My Food and Family. This custard looks impressive for dinner parties, but the Mocha Pot de Creme is made almost entirely in the microwave. This recipe is both easy and quick to make!
Provided by My Food and Family
Categories Baking Ingredients
Time 4h15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Microwave chocolate, cream, sugar and instant coffee in medium microwaveable bowl on HIGH 30 sec.; stir. Microwave additional 10 sec. or until chocolate is completely melted and mixture is well blended when stirred.
- Stir in egg yolks. Microwave 20 sec.; stir. Continue to microwave in 10-sec. increments until mixture is heated through (160°F). Stir in vanilla.
- Pour into 2 (4-oz.) ramekins or dessert dishes.
- Refrigerate 4 hours.
- Top with COOL WHIP before serving
Nutrition Facts : Calories 360, Fat 26 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 220 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
CHOCOLATE MOCHA POT DE CREME
Chocolate Mocha Pots de Crème are easier to make than you may think. There's no fancy equipment necessary-just your microwave and fridge!
Provided by My Food and Family
Categories Dairy
Time 4h15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Microwave chocolate, cream, sugar and instant coffee in large microwavable bowl on HIGH 2 min. or until chocolate is melted, stirring every 30 sec.
- Stir in egg yolks. Microwave 20 sec. Stir in vanilla. Pour into 6 (4 oz.) custard cups or dessert dishes.
- Refrigerate 4 hours or overnight.
Nutrition Facts : Calories 310, Fat 23 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 135 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
MOCHA POT DE CREME
Cold winter nights call for warm chocolate desserts like rich Mocha Pot de Creme. Despite its incredibly decadent taste and appearance, it's low in fat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees. Line a shallow baking pan with a cloth towel and set aside.
- Place the cocoa powder in a mixing bowl. In another bowl, combine the skim milk and the evaporated milk. Slowly whisk about 3 tablespoons of the milk mixture into the cocoa powder until it forms a thick paste. Whisk in the remaining milk mixture until thoroughly combined and set aside.
- In a large bowl, combine the egg, egg white, granulated sugar, and salt and whisk together until thoroughly combined. Whisk in the cocoa-milk mixture until thoroughly combined. Divide the mixture among four 4-ounce ovenproof demitasse cups and place in the prepared baking pan; fill the baking pan halfway with water. Transfer to the oven and bake until the puddings are set when lightly jiggled, about 50 minutes.
- Remove the puddings from the water bath, transfer to a wire rack, and let cool 20 to 30 minutes. Dust the puddings with confectioners' sugar and serve warm.
5-MINUTE MOCHA POTS
This dreamy dessert is ready in under 10 minutes. Use milk chocolate if you're feeding young children
Provided by Chelsie Collins
Categories Dessert, Treat
Time 7m
Number Of Ingredients 4
Steps:
- Melt the chocolate in the microwave for 2 mins, stirring halfway through, or over a pan of gently simmering water. Leave to cool a little.
- Using an electric whisk, whip the double cream with the vanilla in a bowl until lightly whipped. Fold in the cooled, melted chocolate until fully combined.
- Split the mixture between four small bowls or ramekins and serve topped with a dollop of crème fraîche. If you aren't serving straight away, chill in the fridge and then add the crème fraîche just before bringing to the table.
Nutrition Facts : Calories 676 calories, Fat 60 grams fat, SaturatedFat 37 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 28 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
MOCHA POTS DE CREME
A rich, decadent chocolate pots de creme is a mouthwateringly creamy dessert everyone will love.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Bring the cream, espresso, vanilla, and chocolate to a simmer. Whisk until smooth.
- In another medium bowl, whisk together egg yolks, sugar, and a pinch of coarse salt; add warm chocolate mixture in a slow stream, whisking constantly. Strain custard through a fine sieve into a 2-cup glass measuring cup.
- Place six 4-ounce ramekins in the center of a baking dish lined with a towel. Divide custard among ramekins, and fill pan with enough boiling water to reach halfway up the sides of the ramekins. Cover with parchment paper. Bake until custard is set around edges but wobbly in center, 30 to 40 minutes.
- Remove cups from water bath, and let custards cool on a wire rack for 1 hour. Cover and refrigerate for at least 4 hours and up to 2 days. Serve with whipped cream, if desired.
MOCHA POT DE CREME
As seen on Food 911 on the food channel. I absolutely love coffee concoctions and this looked so delicious. Cook time includes oven time and refrigerator time.
Provided by pewpew1982
Categories Dessert
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pour the heavy cream, vanilla and coffee beans into a saucepan and place over medium-low heat. Bring the cream to a brief simmer; do not boil or it will overflow within seconds. Remove from heat and strain to remove the beans.
- In a large bowl, whisk together the egg yolks and the sugar until the sugar dissolves and the mixture is lemon-colored, about 3 minutes.
- Temper the yolks by gradually whisking the hot cream into the yolk and sugar mixture (do not add the hot cream too quickly or the eggs will cook.)
- Stir in the brewed coffee and melted chocolate.
- Preheat the oven to 325 degrees F.
- Pour the egg-cream mixture into 6 (8-ounce) ramekins or cappuccino cups, filling 3/4 of the way full with mixture.
- Fill a large, shallow baking pan with 1/2-inch of warm water.
- Carefully place the ramekins in the water bath and bake for about 35 minutes, the center should jiggle slightly.
- Remove the pan from the oven and let the ramekins cool in the water for 10 minutes. Then pop them in the refrigerator to chill for at least 2 hours.
- garnish with whipped cream and biscotti cookie.
Nutrition Facts : Calories 578.3, Fat 53.5, SaturatedFat 32.1, Cholesterol 372.8, Sodium 56.7, Carbohydrate 23.5, Fiber 1.6, Sugar 17, Protein 6.4
POT DE CREME
Make and share this Pot De Creme recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 8h15m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the egg, sugar and salt. Whisk in cream. Cook and stir over medium heat until mixture reaches 160 and coats the back of a metal spoon.
- Remove from the heat; whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate 8 hours or overnight. Garnish with whipped cream if desired.
Nutrition Facts : Calories 244.8, Fat 15.2, SaturatedFat 8.9, Cholesterol 55.7, Sodium 63.7, Carbohydrate 28, Fiber 2, Sugar 23.6, Protein 3.7
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.
MOCHA POT DE CREME
Steps:
- Pour the heavy cream, vanilla and coffee beans into a saucepan and place over medium-low heat. Bring the cream to a brief simmer; do not boil or it will overflow within seconds. Remove from heat and strain to remove the beans.
- In a large bowl, whisk together the egg yolks and the sugar until the sugar dissolves and the mixture is lemon-colored, about 3 minutes. Temper the yolks by gradually whisking the hot cream into the yolk and sugar mixture (do not add the hot cream too quickly or the eggs will cook.) Stir in the brewed coffee and melted chocolate.
- Preheat the oven to 325 degrees F.
- Pour the egg-cream mixture into 6 (8-ounce) ramekins or cappuccino cups, filling 3/4 of the way full with mixture. Fill a large, shallow baking pan with 1/2-inch of warm water. Carefully place the ramekins in the water bath and bake for about 35 minutes, the center should jiggle slightly. Remove the pan from the oven and let the ramekins cool in the water for 10 minutes. Then pop them in the refrigerator to chill for at least 2 hours.
MOCHA POTS DE CREME
I had this recipe for 20 years. It is an incredibly rich, smooth delight. I used to serve it at just about every dinner party I hosted--then I moved and lost the recipe! It recently surface. I hope you enjoy it.
Provided by Debra Schweikert
Categories Puddings
Time 25m
Number Of Ingredients 6
Steps:
- 1. In large saucepan, melt the chocolate over medium heat; add coffee granules and stir until dissolved. Remove from heat.
- 2. In a small to medium saucepan, heat the half and half over medium heat until it just starts to boil; remove from heat and set aside.
- 3. Place the egg yolks and sugar in a medium stainless steel bowl. Place the bowl over a pot of barely simmering water. Whisk the egg mixture until the sugar is dissolved and the mixture is lukewarm.
- 4. Add 1/2 c of the hot half and half, whisking; pour that mixture into the remaining half and half in the saucepan.
- 5. Pour into six coffee or custard cups and chill for at least 4 hours. Top with whipped cream and serve.
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- Have out 8 tiny serving dishes. I like to use shot glasses. But tiny wine glasses, ramekins or tea cups would all work too.
- Meanwhile, add the chopped chocolate, sugar, and espresso powder or coffee granules into a blender.
- When the cream is just boiling, pour it into the blender. Place the lid on the blender and blend on medium high speed until the chocolate is melted and the mixture is frothy and smooth.
MOCHA-CINNAMON POTS DE CREME - CRUMB: A FOOD BLOG
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4.7/5 (3)Category DessertServings 4Total Time 3 hrs
- In a blender, combine chocolate, eggs, vanilla, cinnamon, espresso powder and salt. Pulse 5-7 times, or until the chocolate is finely chopped and eggs are frothy.
- Turn the blender on low speed, and slowly pour in the coffee in a steady stream. The heat of the coffee will melt the chocolate, creating a smooth, thick custard.
- Pour the custard into 6 serving dishes, distributing evenly (you can use small mason jars, ramekins, pretty tea cups or whatever else catches your eye). Arrange the filled dishes on a tray and refrigerate for at least 2-3 hours or until firm.
- When ready to serve, whip the cream to soft peaks. Add sugar, and whisk until incorporated. Spoon a large dollop of cream onto each pot de creme, and finish with a sprinkle of cinnamon. Serve immediately.
10-MINUTE MOCHA POTS DE CREME | COOKSTR.COM
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Category DessertEstimated Reading Time 3 mins
- Have ready 4 small ramekins or classic pot de crème pots (those are the little cups with the lids) just slightly larger than ½ cup each. (The vessels do not need to be ovenproof, as this is a no-bake recipe. You can even use teacups, so use your prettiest options.)
- In a small saucepan or the microwave, heat the cream just until boiling. Meanwhile, dump the chopped chocolate, sugar, and espresso powder or coffee granules into a blender. When the cream is just boiling, pour it into the blender. Pop the lid on and blend on medium-high speed until the chocolate is melted and the mixture is frothy and smooth. Add the liqueur and vanilla and process until blended, about 10 seconds.
- Using a spoon, skim off the foam from the top of the custard and discard. Pour the chocolate cream into the cups or ramekins, dividing it evenly. Top with lids (if you’re using proper porcelain pots de crème pots) or cover with plastic wrap and refrigerate for at least 45 minutes. Serve with a dollop of whipped cream and a few chocolate shavings, if desired.
MILK-CHOCOLATE POTS DE CRèME RECIPE - FOOD & WINE
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5/5 Total Time 2 hrs 30 minsServings 8
- In a medium saucepan, bring the milk, heavy cream and sugar to a boil, whisking constantly until the sugar is dissolved. In a medium heatproof bowl, whisk the egg yolks. Gradually whisk in half of the hot cream. Whisk the egg-and-cream mixture into the saucepan and cook over moderate heat, stirring with a wooden spoon, until the custard coats the back of the spoon, about 4 minutes. Pour the custard over the chocolate and let stand for 2 minutes, then stir until smooth.
- Transfer the mixture to a blender and puree until very smooth, about 1 minute. Pour the mixture into eight 4-ounce ramekins and refrigerate until chilled, 2 hours.
- Let the pots de crème stand at room temperature for 15 minutes. Garnish with crème fraîche and chocolate shavings; serve.
MOCHA POTS DE CREME: A SMOOTH AND CREAMY DESSERT - COOKIST
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- Preheat the oven to 175 degrees C. In a medium sized pan, add the heavy cream, coffee powder, vanilla extract, and chocolate pieces. Place the pan over medium heat and cook the ingredients until the chocolate melts while stirring continuously. Turn the heat off and whisk the cream and chocolate mix until it is smooth in consistency. Keep it aside until the mixture cools down to room temperature. In another bowl, whisk the egg yolks, powdered white sugar, salt, until the mixture is smooth in consistency.
- Stir in the chocolate mixture to the egg yolk mixture and whisk everything until the mixture is well blended. Now strain the chocolate custard through a sieve and in to a separate bowl. Place the three ramekins in to a large baking dish and add drinking water to the baking dish until it is half filled. Now pour the strained chocolate custard evenly in to the ramekins.
- Cover the baking dish with an aluminum foil and transfer it in to the preheated oven. Bake the custard for about 15 to 20 minutes or until the custard cooks. Uncover the baking dish and let the custard cool to room temperature. You may refrigerate the custard for a couple of hours. Add a generous dollop of whipped cream and sprinkle some grated chocolate over the cooled custard and serve!
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