White Chocolate Pot De Creme Food

5-MINUTE WHITE CHOCOLATE POTS DE CRèME

Steps:

• Break up the chocolate into a microwave-safe jug and melt it in the microwave in 30 second bursts (I find 90 seconds is about right).
• Slowly add the boiling water, stirring continuously.
• Stir in the cream.
• Pour the mixture into 4 ramekins, espresso cups or small dessert glasses. Cover with plastic wrap and refrigerate until you're ready to serve (at least a couple of hours).
• Serve with grated milk chocolate, berries and shortbread if you like.

EASY WHITE CHOCOLATE POTS DE CRèME

Steps:

• Add the white chocolate to a large heat-proof bowl, and set aside.
• Add the cream, sugar, salt, and vanilla to a microwave-safe bowl or jug, and heat on high for 30 seconds (800W). Stir to combine the sugar into the cream, then heat for a further 30 seconds.
• Pour the cream over the chocolate, and leave to stand for 1 minute. Whisk together until melted and smooth. If there are still some chocolate lumps left, heat for 30 seconds, then whisk again. The mixture should be slightly thick and silky smooth.
• Evenly divide the pudding between three 4-oz ramekins, cover, and refrigerate for at least 1 hour until set.
• Garnish with whipped cream and/or chocolate shavings before serving.

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.

LEMON AND WHITE CHOCOLATE POTS DE CREME

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 300 degrees F.
• Put the white chocolate in a medium bowl. Set aside. In a small saucepan, over low heat, add the cream and milk and heat until hot but not boiling. Pour the cream mixture over the chocolate and stir until smooth. In another medium bowl, whisk the egg yolks, sugar, lemon zest, and salt together until smooth. Slowly whisk the cream mixture into the egg mixture until smooth. Ladle the custard into 4 (4-ounce) ramekins or custard cups. Arrange the ramekins in an 8 by 8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the ramekins. Bake for 30 minutes until the custard is almost set and still slightly soft in the center (custard will set as it cools). Let the ramekins cool for 30 minutes in the baking dish. Remove the ramekins from the water and refrigerate for 3 hours or up to 1 day.
• Garnish with fresh raspberries and serve.

CHOCOLATE POTS DE CREME

Steps:

• In a small nonmetal bowl stir together light cream, chopped chocolate, sugar and salt.
• Micro-cook, uncovered, on 100% power about 1 minute or till chocolate is melted, stirring after 30 seconds.
• Stir about HALF of the hot mixture into the beaten egg yolk.
• Return all to the bowl, mixing well.
• Micro-cook, uncovered, on 50% power for 1 to 2 minutes or till thickened, stirring every 15 seconds.
• Stir in vanilla.
• Pour into pot de creme cup or 6 ounce custard cup.
• Cover and chill for several hours or till firm.
• Garnish with whipped cream, if desired.
• NOTE:
• SELECTING THE RIGHT CHOCOLATE: You'll find three basic types of chocolate in the baking supplies department of most supermarkets-- semisweet chocolate, unsweetened chocolate, and sweet chocolate.
• The semisweet chocolate is made from chocolate that is just slight sweetened with sugar.
• Unsweetened chocolate is the original baking or cooking chocolate and has no added flavorings or sugar.
• And sweet chocolate, such as the German cooking chocolate used in the Chocolate Pots de Creme recipe, is chocolate mixed with sugar and sometimes additional cocoa butter or flavorings.

CHOCOLATE POTS DE CRèME WITH WHITE CHOCOLATE WHIPPED CREAM

Steps:

• Position rack in center of oven and preheat to 325°F. Arrange six 3/4-cup custard cups or souffle dishes in roasting pan. Combine whipping cream, chopped semisweet chocolate and instant espresso powder in heavy medium saucepan. Bring almost to simmer over medium heat, whisking until chocolate melts and mixture is smooth. Whisk egg yolks and sugar in large bowl to blend. Gradually whisk in hot cream mixture.
• Divide custard equally among cups. Pour enough hot water into pan to come halfway up sides of cups. Bake custards until just set around edges but still soft in center, about 25 minutes. Remove cups from water. Refrigerate uncovered until cold, at least 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Spoon White Chocolate Whipped Cream atop custards and serve.

CHOCOLATE POTS DE CREME

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.

RAW CHOCOLATE POTS DE CREME

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.