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-MINT POTS DE CREME
Courtesy of Mary Engelbreit's You're Invited Cookbook These pots de creme are simple (they're glorified chocolate pudding) yet special (the most glorious chocolate pudding). Any good liqueur can stand in for creme de menthe. Serve the pots with delicate silver teaspoons. Pinkies up!
Provided by CraftyMax
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees.
- In the top of a double boiler over gently simmering water, melt the chocolate. Set aside.
- In a medium saucepan over medium-high heat, combine the half and half and cream and bring to a boil. Remove from the heat.
- Place the egg yolks and creme de menthe in a blender. Pour the melted chocolate into the blender and add the cream mixture. Blend on medium speed 15 to 20 seconds, until all the ingredients are well combined.
- Pour the mixture into eight 6-ounce ramekins or custard cups, filling each one about two-thirds full. Place the ramekins in a 9- by 13-inch baking pan. Place the pan in the oven and pour in enough boiling water to come about halfway up the sides of the ramekins. Bake about 40 minutes, or until the custard is set.
- Remove the ramekins from the water bath and let them cool completely on a wire rack. Cover and refrigerate at least 4 hours. Garnish each pot de creme with raspberries and mint leaves.
Nutrition Facts : Calories 345.8, Fat 32.5, SaturatedFat 19.3, Cholesterol 206.9, Sodium 45.5, Carbohydrate 13.8, Fiber 4.7, Sugar 2.2, Protein 7.9
WHITE CHOCOLATE-MINT POTS DE CRèME WITH CANDY CANE BRITTLE
Provided by Mindy Segal
Categories Milk/Cream Chocolate Dessert Bake Christmas Kid-Friendly Mint Winter Christmas Eve Ramekin Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 22
Steps:
- For pots de crème:
- Bring cream and milk to a simmer in a medium saucepan. Add mint; steep for 1 hour. Strain; return to pan.
- Preheat oven to 325°F. Whisk yolks and next 3 ingredients in a medium bowl. Bring mint cream to a boil; add chocolate. Remove from heat; whisk until melted. Return to a boil. Gradually whisk into yolk mixture. Strain into a medium pitcher. Add salt.
- Place ramekins in a large baking dish or roasting pan. Divide mint custard among ramekins. Pour hot water into dish to come halfway up sides of ramekins. Cover baking dish with a sheet of parchment paper.
- Bake custards until just set in center, about 40 minutes. Let cool in water bath. Cover; chill at least 2 hours or overnight.
- For white chocolate ganache:
- Stir chocolate in a medium metal bowl set over a saucepan of simmering water until melted and smooth. Whisk in cream, vanilla, and salt. Cover; chill until cold, about 2 hours.
- For candy cane brittle:
- Line a large baking sheet with foil. Stir bittersweet chocolate in a medium metal bowl set over a saucepan of simmering water until melted. Stir in 3/4 cup chopped candy and crushed cookies; spread over foil. Sprinkle 1/4 cup candy over. Drizzle with melted white chocolate. Chill until set, about 30 minutes. Break into shards.
- Using an electric mixer, beat white chocolate ganache until firm peaks form. Spoon a dollop of ganache over each pot de crème; garnish with a piece of brittle.
CHOCOLATE COCONUT POTS DE CREME
This is the world's best dessert. I think I've been searching for it ever since I was born, and the desire to taste this kind of magnificence is what has led me to spend so many hours of my life in the kitchen. More than anything else I love chocolate. And I really love soft, succulent, rich and melty chocolate with a high fat content and a deep, intense but sweet flavor. Before I created this dessert I always had to choose between flavor and texture, it seems I could never get the exact right combination...until now. It is even richer than a silk pie, more luscious than a mouse, far richer than pudding, and infinitely more delicious than just plain chocolate. If chocolate had a soul, this would be it. From: http://voraciouseats.com/2010/05/14/chocolate-pots-de-creme-the-best-dessert-in-the-world/
Provided by Cake Baker
Categories Dessert
Time 5h10m
Yield 1/2 cup servings, 4 serving(s)
Number Of Ingredients 6
Steps:
- - Break the chocolate up into pieces, put it into a food processor along with the agave nectar, vanilla, nutmeg and cinnamon - don't process it yet! Just wait....
- - Bring the coconut milk up to a simmer on the stove, and then pour it over the ingredients in the food processor.
- - Blend everything together until smooth and creamy, pour into ramekins or coffee cups if that is all you have, and chill for about 5 hours until firm and creamy.
- * I am the world's foremost hater of all things coconut, but coconut milk is really growing on me. It is light and fragrant and not at all coconuty. Believe me, in this dessert you can't even taste it!
Nutrition Facts : Calories 549.1, Fat 35.5, SaturatedFat 27.5, Sodium 45.9, Carbohydrate 65.8, Fiber 6.1, Sugar 53.8, Protein 5.8
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