Pots De Creme Au Chocolat Food

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CHOCOLATE POTS DE CRèME



Chocolate Pots de Crème image

At Cafe Tamayo in Saugerties, this rich dessert is topped with whipped cream.

Yield Makes 6 servings

Number Of Ingredients 5

2 cups whipping cream
1/2 cup whole milk
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large egg yolks
1/3 cup sugar

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.)

POTS DE CREME



Pots de Creme image

Provided by Ree Drummond : Food Network

Time 20m

Yield 6 to 10 servings

Number Of Ingredients 7

9 ounces high-quality semisweet chocolate, chopped
1 1/2 cups whole milk
1 1/2 cups heavy cream
6 large egg yolks
5 tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate)
1/4 teaspoon salt
1 tablespoon confectioners' sugar

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



Pots De Creme Au Chocolat image

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

2 cups heavy cream
1 tablespoon sugar
4 ounces semi-sweet chocolate baking squares, melted
5 egg yolks

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

POTS DE CREME



Pots de Creme image

Looking for an easy recipe to make for your sweetheart? Served in pretty, stemmed glasses, this chocolaty custard is sure to set the mood for a special evening.-Connie Dreyfoos, Cincinnati, Ohio

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 5 servings.

Number Of Ingredients 7

1 large egg
2 tablespoons sugar
Dash salt
3/4 cup half-and-half cream
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
Whipped cream, optional

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 for 8 hours or overnight. Garnish with whipped cream if desired.

Nutrition Facts :

EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME



Extra-Bittersweet Chocolate Pots de Crème image

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

1 1/2 cups heavy cream
1/2 cup whole milk
3 ounces bittersweet chocolate, finely chopped
1 ounce unsweetened chocolate, finely chopped
4 egg yolks
3 tablespoons sugar
1/8 teaspoon kosher salt
Crème fraîche or whipped cream, for serving

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

CHOCOLATE POTS DE CREME



Chocolate Pots de Creme image

We served this chocolate Pots de Creme with hazelnut cookies, but store-bought biscotti or other crisp cookies would be equally appropriate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 4

Number Of Ingredients 9

1 1/4 cups half-and-half
3 ounces bittersweet chocolate, finely chopped
1/4 cup sugar
3 large egg yolks
1/2 teaspoon pure vanilla extract
1 tablespoon unsweetened cocoa powder
Pinch of salt
1 tablespoon hazelnut-flavored liqueur, such as Frangelico (optional)
Whipped cream, for serving (optional)

Steps:

  • Preheat oven to 300 degrees. Bring half-and-half just to a simmer in a small saucepan. Remove from heat; add chocolate and sugar. Let stand 5 minutes.
  • In a large bowl, stir together yolks, vanilla, cocoa, salt, and liqueur if desired. With a fork, stir chocolate mixture until smooth, then gradually stir into yolk mixture. Pour through a fine sieve into a glass measuring cup.
  • Place 4 custard cups or ramekins (3 to 4 ounces each) in a shallow roasting pan, and divide chocolate mixture among them. Pour hot water into the pan so it reaches halfway up the sides of cups.
  • Bake until custards are almost set in centers, about 30 minutes (custards will firm as they cool). Carefully remove cups from hot-water bath; let cool slightly.
  • Cover with plastic wrap; refrigerate. Just before serving, dollop with whipped cream, if desired.

DECADENT CHOCOLATE POTS DE CREME



Decadent Chocolate Pots de Creme image

These pots de creme have a rich, chocolaty flavor. If you prefer sweeter custards, you can add 1 tablespoon sugar with the egg yolks in step 2.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 6

Number Of Ingredients 6

6 ounces best-quality bittersweet chocolate, finely chopped
3 1/2 cups heavy cream
6 large egg yolks
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
Boiling water, for roasting pan

Steps:

  • Preheat oven to 325 degrees. Put chocolate into a medium bowl. Bring 2 1/2 cups cream to a simmer in a small saucepan. Pour over chocolate in bowl. Let stand 5 minutes; stir until smooth.
  • Whisk together egg yolks, vanilla, and salt in a large bowl. Whisk in chocolate mixture. Pour through a fine sieve into a large measuring cup.
  • Place six 6-ounce ovenproof cups or ramekins into a roasting pan. Pour chocolate mixture into cups, dividing evenly. Pour enough boiling water into pan so it comes halfway up sides of cups. Cover pan with foil. Cook until custards are barely set, about 25 minutes.
  • Transfer cups to a wire rack, and let cool slightly. Cover with plastic, and refrigerate 1 hour (up to overnight).
  • Beat the remaining cup cream until stiff peaks form. Spoon a dollop over each pot de creme before serving.

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