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.
DARK CHOCOLATE POTS DE CRèME
Steps:
- For the dark chocolate pots de crème: In a large measuring cup or large bowl, add the chopped dark chocolate. Set aside.
- In a saucepan, add the cream, milk, and vanilla, if using, and whisk to combine. Set over medium heat and bring to a simmer. Be careful not to let the mixture boil over!
- While the cream and milk heat up, in a separate bowl, whisk the egg yolks and sugar together until smooth.
- As soon as the cream and milk simmer, turn off the heat. Whisking the egg yolks constantly, gradually pour in two ladlefuls of the hot cream and milk mixture into the egg. This will temper the egg yolks, that is, heat them slowly to prevent them from turning grainy.
- Pour the egg yolk mixture into the saucepan while whisking. Return to medium-low heat and whisk constantly for 2 more minutes.
- Here's how to tell when the custard is done: dip a spoon into the custard, then trace a line with your finger over the back of the spoon. If the indentation remains, it means the custard is done.
- Strain the custard into the bowl containing the chopped dark chocolate. Let sit without stirring for two minutes, then whisk until smooth. (The chocolate pots de crème mixture will appear grainy at first as the chocolate starts to melt into the cream, but it will fully smooth out as you whisk.)
- Divide the chocolate pots de crème mixture between 8 small glasses, cups, or ramekins, or bowls (½ cup/125 ml capacity). Cover with plastic wrap and refrigerate for 3 hours, or until the chocolate pots de crème are cool and set.
- SERVING: Bring the chocolate pots de crème back to room temperature 15 to 30 minutes before serving. Garnish each serving with whipped cream and grated dark chocolate, if desired. Enjoy!
- STORAGE: Keep chocolate pots de crème covered and refrigerated for up to 5 days.
CHOCOLATE POTS DE CREME
Steps:
- Position a rack in the middle of the oven and heat the oven to 325 degrees F.
- Put the chocolate into a medium bowl. Combine the cream and milk in a small saucepan and bring to a boil over medium heat. Pour the hot cream over the chocolate. Let sit for 30 seconds or so to allow the chocolate to melt, then stir together until smooth.
- In a small bowl, whisk together the egg yolks, sugar, and vanilla paste. Slowly stream the egg mixture into the chocolate mixture, whisking constantly. Strain the custard through a fine-mesh sieve into a bowl or pitcher, then pour into six 4-ounce ramekins or ceramic cups or bowls.
- Arrange the ramekins in a baking dish or pan and carefully add enough hot water to come about two-thirds of the way up the sides of the ramekins. Carefully place the baking dish in the oven and bake for 30 minutes. Remove the baking dish from the oven and let the pots de creme sit in the hot water for 5 minutes. If they still appear very jiggly in the middle, let them sit for another 5 minutes in the hot water. You want the custards to be very firm around the edges and to barely move toward the center when gently shaken.
- Remove the ramekins from the hot water and let cool in a cool area of the kitchen before serving, or chill to serve cold.
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.
CHOCOLATE POTS DE CREME (EGG-FREE!)
Chocolate Pots de Crème are a rich chocolate dessert, reminiscent of chocolate mousse-- only denser and more decadent. This version is dairy-free & egg-free to suit special dietary needs.
Provided by Megan Gilmore
Categories Dessert
Time 3h15m
Number Of Ingredients 7
Steps:
- Drain and rinse the cashews well, discarding the soak water.
- Combine the drained cashews, almond milk or water, coconut oil, cocoa powder, maple syrup, vanilla extract and salt in a high-speed blender, and blend until completely smooth and creamy. Stop and scrape down the sides, if needed, to make sure everything is mixed evenly.
- Pour the mixture into 4 small dishes (each serving is roughly 1/2 cup), then place them in the fridge to chill until set, about 3 to 4 hours, or overnight.
- Serve chilled, with coconut whipped cream, sliced strawberries, and/or shaved chocolate on the top, if desired.
- You can make this dish up to 3 days in advance, but I recommend keeping the tops covered if you're going to make them more than 24 hours in advance. (That way the tops won't absorb any other flavors from your fridge.)
Nutrition Facts : Calories 306 kcal, Carbohydrate 29 g, Protein 4 g, Fat 22 g, SaturatedFat 14 g, Sodium 80 mg, Fiber 3 g, Sugar 19 g, ServingSize 1 serving
RAW CHOCOLATE POTS DE CREME
If you're like me, the idea of chocolate and avocados is not an appealing one. You probably think of some bizarre chocolate guacamole or maybe you wonder why anyone would want to ruin chocolate by added avo to it. I'm not a big fan of avocados, so I was hesitant to try this recipe for raw chocolate pots de creme which is made with avocado. Do not hesitate! This is so goooood!! Believe me when I say you can't even tell it's made with avo... This recipe is from Jennifer Cornbleet's Raw for Dessert. I added a little cinnamon to mine to give it a Mexican flair...more at bellaraw.blogspot.com This recipe is made with 1/2 cup date paste: www.recipezaar.com/raw-date-paste-415833
Provided by happybella
Categories Dessert
Time 20m
Yield 2 1/2 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Place the date paste, agave syrup and vanilla extract in a blender and process until smooth.
- Add avocado and process until blended.
- Add cocoa, cinnamon and coconut oil and process until fully incorporated (I had trouble getting it to mix in the blender so I mixed the cocoa and coconut oil in by hand).
- Pour the mixture evenly into 6 (6 oz) ramekins, spreading it with a small offset spatula. Chill in the fridge for about 2 hours before serving. Stored in the fridge, Chocolate Pots de Creme will keep for about five days.
Nutrition Facts : Calories 152.2, Fat 9.3, SaturatedFat 3.6, Sodium 5.4, Carbohydrate 20.4, Fiber 7.3, Sugar 10.1, Protein 3.2
CHOCOLATE POTS DE CRèME
At Cafe Tamayo in Saugerties, this rich dessert is topped with whipped cream.
Yield Makes 6 servings
Number Of Ingredients 5
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.)
CHOCOLATE POTS DE CREME
This recipe is from "The New James Beard Cookbook" and is being posted in response to a request.
Provided by taylortwo
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Put heavy cream in top of a double boiler.
- Add sugar.
- Place over boiling water and scald (i.e., heat almost to boiling).
- Remove from heat and add chocolate and stir until completely melted.
- Beat egg yolks and gradually beat them into the hot chocolate cream mixture.
- Place top of double boiler over boiling water again and cook, stirring constantly, until well thickened (about 3 minutes).
- Remove from heat, stir in vanilla, and then pour into 6-8 small custard cups (1/2 cup size).
- When cool, place in refrigerator to chill before serving.
Nutrition Facts : Calories 618.7, Fat 46.7, SaturatedFat 27.6, Cholesterol 299, Sodium 39.1, Carbohydrate 44.5, Fiber 3.4, Sugar 35.4, Protein 6.3
More about "raw chocolate pots de creme food"
CHOCOLATE POT DE CRèME (EASY) - THE DARING GOURMET
From daringgourmet.com
5/5 (25)合計時間 10 分カテゴリ Dessertカロリー 467 (1 人分)
- Place the cream, egg yolks, sugar and salt in a medium saucepan over medium heat, whisking to combine the ingredients. Continue to whisk continually until the mixture just starts to bubble and is thick enough to coat the back of a spoon.
- Pour the hot mixture into the blender with the chocolate and vanilla and blend until smooth. Pour the mixture into individual ramekins and refrigerate for 6-8 hours or until set (I often chill them overnight).
- Let the pots de creme sit at room temperature for about 10 minutes before serving.Serve with a dollop of whipped cream on top with a sprinkle of grated chocolate or chocolate curls.
CHOCOLATE POTS DE CRèME - SIMPLY RECIPES
From simplyrecipes.com
CHOCOLATE POTS DE CRèME | VANILLA AND BEAN
From vanillaandbean.com
QUICK POTS DE CRèME | KING ARTHUR BAKING
From kingarthurbaking.com
EASY DARK CHOCOLATE POT DE CRèME - COOK EAT WELL
From cookeatpaleo.com
CHOCOLATE POT DE CREME - FOODOLOGY GEEK
From foodologygeek.com
CHOCOLATE POTS DE CRèME - FRESH EGGS DAILY® WITH LISA STEELE
From fresheggsdaily.blog
CHOCOLATE POT DE CRèME - BAKERS TABLE
From bakerstable.net
BEST CHOCOLATE POTS DE CRèME RECIPE — HOW TO …
From delish.com
EASY CHOCOLATE POTS DE CRèME - MARSHA'S BAKING …
From marshasbakingaddiction.com
EASY CHOCOLATE POTS DE CRèME - DOWNSHIFTOLOGY
From downshiftology.com
CHOCOLATE POTS DE CREME RECIPE {QUICK AND …
From thebigmansworld.com
CHOCOLATE POTS DE CREME RECIPE | MEL'S KITCHEN CAFE
From melskitchencafe.com
CHOCOLATE POTS DE CRèME RECIPE - THE SPRUCE EATS
From thespruceeats.com
WHOLE FOODS MARKET FORECASTS TOP 10 FOOD TRENDS FOR 2024
From businesswire.com
EASY CHOCOLATE POTS DE CRèME RECIPE | GIMME …
From gimmesomeoven.com
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