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 POT DE CRèME RECIPE
A rich and chocolatey dessert custard that melts in your mouth! No baking required for this dessert. Serve topped with whipped cream and berries.
Provided by Susie Weinrich
Categories Dessert
Time 2h11m
Number Of Ingredients 9
Steps:
- Place the chocolate chips, room temp eggs, salt, sugar and vanilla in a food processor (or blender) and process for about 15 seconds.
- In a separate bowl or mug warm the coffee and milk together in the microwave just before boiling.
- Turn the processor on again and slowly pour the hot coffee/milk mixture through the feed tube. Let it process for about 45 seconds, until the chocolate melts completely and the mixture starts to thicken.
- Carefully pour the chocolate mixture into 6 ramekins or dessert cups. Place in the fridge for 2-12 hours until they are firm, like pudding.
- Serve topped with sweetened whipped cream and berries.
Nutrition Facts : ServingSize 1 serving, Calories 382 kcal, Carbohydrate 33 g, Protein 7 g, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 87 mg, Sodium 94 mg, Fiber 5 g, Sugar 24 g
POTS DE CREME
Provided by Ree Drummond : Food Network
Time 20m
Yield 6 to 10 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 POT DE CREME
Make and share this No-bake pot de creme recipe from Food.com.
Provided by sidMILB
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat milk in a small pan over moderate heat until it comes to a boil.
- In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur.
- Run processor or turn on blender to low setting.
- Pour in boiling milk in a slow stream.
- Process or blend 1 minute, until smooth.
- Spoon chocolate into 4 demitasse cups and chill.
- Beat cream until soft peaks form.
- Add sugar and beat to combine.
- Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
- Place cups on saucers and serve with demitasse spoons.
- If you use teacups, this recipe will yield 2 cups, rather than 4.
Nutrition Facts : Calories 498.1, Fat 37.2, SaturatedFat 22.3, Cholesterol 138.5, Sodium 99.8, Carbohydrate 42.7, Fiber 2.5, Sugar 37.8, Protein 5.9
EASY CHOCOLATE POTS DE CRèME
These chocolate pots de crème are no-bake, no-cook, and made in a blender in 5 minutes. Rich, decadent, and perfect for special occasions!
Provided by Averie Sunshine
Categories Dessert
Time 2h5m
Number Of Ingredients 6
Steps:
- To the canister of a high speed blender, add the chocolate chips, sugar, salt, and process on high speed until you have fine chocolate dust; set aside.
- To a microwave-safe glass measuring cup, add the heavy cream and heat on high power until just boiling, about 1 1/2 to 2 minutes, but check every 15 seconds or so after 1 minute has passed.
- Pour the cream into the blender and process on high speed until smooth.
- Evenly divide the chocolate mixture between 2 to 4 ramekins (read blog post for my commentary), cover, and place ramekins in the fridge for at least 2 hours, or until set.
- Optionally garnish with whipped cream and/or chocolate shavings before serving.
Nutrition Facts : Calories 410 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 69 milligrams cholesterol, Fat 32 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 85 grams sodium, Sugar 32 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
NO BAKE CHOCOLATE PôTS DE CRèME
These are not for the faint of heart but for the true chocophile. They are very rich! Serve with raspberry sauce and whipping cream, for an easy, elegant dessert. For the best flavor and texture, use high-quality chocolate. If substituting chocolate chips for the chocolate, be sure to use a high-quality brand, such as Ghirardelli bittersweet chips. Time does not include chilling before serving.
Provided by momaphet
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place the chocolate in a large bowl and set aside.
- Whisk the egg yolks, sugar, and salt together in a bowl until smooth.
- Bring the cream and milk to a simmer in a medium saucepan over medium heat, stirring occasionally. Remove the pan from the heat and slowly whisk about 1 cup of the cream mixture into the yolks. Slowly whisk the yolks back into the cream mixture.
- Return the pan to low heat and cook, whisking constantly, until the mixture thickens slightly, just enough to coat the back of a spoon with a thin film, and registers 175 to 180 degrees on an instant-read thermometer, 7 to 9 minutes.
- Strain the mixture through a fine-mesh strainer into the bowl with the chocolate and let stand for 2 minutes. Slowly whisk the mixture until thoroughly combined. Stir in the vanilla and then divide evenly among six 6-ounce ramekins.
- Cover with plastic wrap and refrigerate until firm, at least 4 hours.
Nutrition Facts : Calories 326.3, Fat 27.9, SaturatedFat 16, Cholesterol 328.3, Sodium 88.8, Carbohydrate 14.5, Sugar 12.4, Protein 5
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
POTS DE CREME
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h20m
Yield 3 large or 10 small servings
Number Of Ingredients 11
Steps:
- Place the chocolate chips in a blender. Add the brandy, vanilla, salt and eggs and turn on the blender.
- While it is blending, remove the circular disk from the blender lid and very slowly pour in the very hot coffee. (It is essential that the coffee be extremely hot in order for the final product to be the right consistency and texture.) Blend until the mixture is smooth and fairly free of visible bits of chocolate, 20 to 30 seconds.
- Pour the mixture into 3 large glasses, such as snifters, or 10 demitasse cups, leaving plenty of room to add a heap of whipped cream later. Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.
- Before serving, spoon in the Brandy Whipped Cream and decorate with shaved chocolate
- Add the heavy cream and sugar to the bowl of an electric mixer fitted with a whisk attachment and whip until it forms soft peaks. Add the brandy and mix in.
More about "no bake pots de creme food"
CHOCOLATE POTS DE CREME | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 40 secs
- In a blender or food processor using the low setting, combine egg, 2 tablespoons of sugar, espresso powder, salt, semisweet chips and whiskey
- With the machine off, add boiling milk in a slow stream—the hot milk will cook the egg and melt the chocolate
{NO BAKE} VANILLA BEAN POTS DE CREME WITH FRESH CHERRY SAUCE
From boulderlocavore.com
Ratings 1Category DessertCuisine FrenchTotal Time 3 hrs 25 mins
NO-BAKE CHOCOLATE COVERED STRAWBERRY POTS DE CRèME
From slimpickinskitchen.com
Cuisine FrenchCategory DessertServings 15Estimated Reading Time 4 mins
- Add chocolate (or chocolate chips) and eggs to the blender and give it a whirl until the chocolate gets broken down a bit. About 15-30 secs. Leave the lid on.
- Heat milk in the microwave or on the stovetop until nearly boiling and bubbles form around the outside edge of the pan. About 1 1/2 minutes in the microwave or 5-6 minutes on the stove.
- Immediately pour the hot milk through the spout or the hole of the blender lid, cover the lid with a towel, and blend on high until the mixture thickens and becomes smooth, scraping down the sides as needed. NOTE: The hot milk should cook the eggs.
- To layer diagonally, lean the glasses in a mini loaf pan or egg carton, pour in the chocolate layer, then refrigerate for a minimum of 1 hour until it sets. Once set, top the chocolate layer with the strawberry cheesecake mixture, set upright in the fridge, and refrigerate for 3-6 hours until firm or until slightly firm to the touch.
CHOCOLATE POTS DE CREME RECIPE - MEL'S KITCHEN CAFE
From melskitchencafe.com
4.6/5 (14)Total Time 1 hr 15 minsCategory ChocolateCalories 669 per serving
- In the bowl of a food processor, combine the chocolate, salt, sugar and eggs in a food processor or blender and pulse until well mixed. The mixture might look a little granular or curdled; that's ok.
- Heat the heavy cream to just simmering. Drizzle the hot cream into the food processor, while pulsing, until the mixture is smooth and creamy. Add the vanilla and pulse to combine.
- Pour into dishes or cups and press plastic wrap directly across the surface to avoid the cream forming a skin. Chill at least an hour (they can be chilled up to several days). Garnish with fresh whipped cream and berries, if desired.
EASY CHOCOLATE POTS DE CRèME - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
Reviews 119Calories 392 per servingCategory No-Bake Recipes
- Add the cream, sugar, salt, and vanilla to a microwave-safe bowl or jug, and heat on high for 1 minute (800W). Stir, then heat for a further 30 seconds until just hot, but not boiling.
- Pour the cream over the chocolate, and let sit for 1 minute. Whisk together until melted and combined. The mixture should be thick and silky smooth.
- Evenly divide the mixture between three 4-oz ramekins*, cover, and refrigerate for at least 2 - 4 hours until set.
MOCHA POTS DE CREME - FOOD MAMMA
From foodmamma.com
Reviews 9Calories 3439 per servingEstimated Reading Time 2 mins
- Once combined, pour into some bowls or espresso cups and place in the fridge to set, approximately 2-3 hours.
CHOCOLATE ESPRESSO POTS DE CREME (NO-BAKE) • VERY EASY TO MAKE
From thespicetrain.com
5/5 (2)Total Time 3 hrs 15 minsCategory DessertCalories 628 per serving
CHOCOLATE POTS DE CREME RECIPE - GASTRONOM COCKTAILS
From gastronomblog.com
5/5 (1)Total Time 2 hrs 20 minsCategory RecipesCalories 482 per serving
- While milk is heating, place egg, sugar, salt, chocolate chips and alcohol in blender or food processor, pulse it a few times until the chocolate chips are broken up just a bit.
- When the milk boils, remove from heat, turn the blender or food processor on low and slowly pour the hot milk through the lid opening.
POTS DE CRèME WITH CHOCOLATE, CHILE AND ... - FOOD & WINE
From foodandwine.com
5/5 Total Time 2 hrsServings 6
- Preheat the oven to 325°. In a small saucepan, bring the cream to a simmer. Add the chiles, cover and set aside to steep for 45 minutes. Strain the cream into a bowl and discard the chiles.
- In a medium saucepan, combine the chocolate and 1/2 cup of the strained cream and cook over low heat, stirring, until the chocolate is melted. Whisk in the sugar and salt. Stir the remaining strained cream into the saucepan. Gently warm the chocolate cream over low heat.
- In a medium bowl, using an electric mixer, beat the egg yolks until slightly thickened. At low speed, beat in one-fourth of the warm chocolate cream along with the vanilla and espresso powder. Return the mixture to the chocolate cream in the saucepan and cook over low heat for 3 minutes, stirring constantly.
- Set six 4-ounce ramekins in a baking pan and divide the custard among them. Fill the pan with enough boiling water to reach halfway up the sides of the ramekins. Cover the pan with foil and poke several holes in the top. Bake for 25 minutes, or until the custards are just set and a dark rim has formed around the edge. Remove the foil and let the custards cool in the water, about 20 minutes. Refrigerate until cold, at least 3 hours. Serve with whipped cream and warmed dulce de leche.
EGG FREE CHOCOLATE POTS DE CRèME – AN EASY, NO-BAKE ...
From mydiversekitchen.com
Reviews 2Servings 6Cuisine FrenchCategory Dessert
- Put the cream, milk, sugar and salt in a pan, and bring it to boil over medium heat, stirring frequently. Turn the heat off and add all the chopped chocolate to the milk-cream mixture. Keep stirring till the chocolate has melted completely and the mixture is smooth.
- Put the pan back on the stove, on medium heat. Mix together the vanilla extract, corn starch and instant coffee powder in 1/4 cup milk and add to the pan while stirring constantly. Turn down the heat a little and keep stirring making sure no lumps form. Once the mixture has thickened enough to coat the back of your ladle, take it off the heat.
- Let it cool to room temperature. Keep stirring on and off to prevent a skin from forming while it cools. Once cool divide the u201ccustardu201d equally between 6 cups or u201cpotsu201d, depending on the serving size you want.
- Chill in the fridge until ready to serve. Serve with a little whipped cream and crunchy cookies on the side.
BAILEYS AND COFFEE POTS DE CREME | NO BAKE POTS DE CREME
From slimpickinskitchen.com
Reviews 8Total Time 3 hrsEstimated Reading Time 4 mins
- Add chocolate chips and eggs to a blender and pulse, about 5-6 times, until the chocolate is broken up into small bits. NOTE: No need for a Vitamix or Ninja for this recipe! Any standard blender should work.
- With the blender running, slowly stream in the Bailey's and coffee and continue blending until the chocolate melts and the mixture thickens.
- Pour the bailey's and coffee mixture into 6-8 small dessert glasses or brandy snifters and refrigerate for 2-3 hours or until set.
MILK-CHOCOLATE POTS DE CRèME RECIPE - FOOD & WINE
From foodandwine.com
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.
CHOCOLATE POTS DE CREME - BEAUTIFUL LIFE AND HOME
From icecreaminspiration.com
5/5 (3)Total Time 1 hr 10 minsCategory DessertsCalories 290 per serving
- Add all the ingredients except the heavy whipping cream to your blender. Cover and pulse 5-10 times, until the chocolate chips are chopped up.
NO BAKE POT DE CREME - PIES AND PLOTS
From piesandplots.net
Servings 8-10Total Time 20 minsEstimated Reading Time 3 mins
- Remove the pot from the heat. In a medium bowl, place the egg yolks. Slowly whisk in about ½ cup of the hot chocolate mixture.
- Return the pot to low heat and add the egg mixture to the pot. Whisk until the mixture thickens, about 5 minutes.
EASTER CHOCOLATE POTS DE CREME - REAL FOOD RECIPES
From adorefoods.com
Servings 4Estimated Reading Time 2 minsCategory Dessert RecipesTotal Time 4 hrs 15 mins
- Place the milk, granulated sugar, salt and 1 cup cream, in a saucepan over medium low heat and bring to a simmer, stirring constantly. Add the chocolate chips and the vanilla extract and continue stirring with a heatproof spatula until all the chocolate is melted. Remove from the heat.
- Meanwhile, beat the yolks in a large bowl using a whisk. Slowly pour the chocolate mixture into the eggs, one spoon at a time, being careful not to scramble the eggs. Keep whisking. Once almost half of the melted chocolate is incorporated, pour the rest in and mix thoroughly.
- Divide the chocolate mixture into 4 glasses (just a bit under the half line) or ramekins, pots, cover them with plastic wrap and refrigerate until set (for about 4 hours), if you want to serve them the same day. Chocolate pots are perfect as I usually make them a day ahead and keep them refrigerated.
- Before serving, whip lightly the cup of cream left. Top the chilled glasses with the whipped cream, Easter eggs and some orange zest and serve immediately.
NO-BAKE NUTELLA POT DE CRèME | EAT. LIVE. TRAVEL. WRITE.
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