Petits Pots De Creme Au Chocolat Food

PETITS POTS AU CHOCOLAT

Steps:

• Preheat the oven to 170C/Fan 150F/Gas Mark 3. Heat the cream, vanilla and chocolate together in a small pan, stirring until the chocolate has melted and the mixture is smooth.
• Beat the eggs and sugar together, then pour over the chocolate cream. Strain the mixture; divide between six 150ml/1/4pt ramekin dishes. Place in a roasting tin; pour boiling water from the kettle to come halfway up the outside of the dishes. Bake for 30 mins or until just set but still a little wobbly in the centre. Cool. Chill for at least 4 hours. Serve decorated with crème fraiche and chocolate curls.

CHOCOLATE POTS DE CREME

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

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.