CHOCOLATE POTS DE CRèME (COOKING FOR 2)
Don't let the French name fool you-these might be the quickest, easiest desserts you'll ever make (and if you're wondering, it's pronounced "poh-deh-crem"). Pots de crème are surprisingly simple baked custards, and this indulgent chocolate version is the ideal for a date night at home. They're sophisticated, rich and elegant and sized just right.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 2
Number Of Ingredients 7
Steps:
- Place chocolate chips, sugar, salt and vanilla in blender.
- In small microwavable bowl, microwave whipping cream uncovered on High, in 20-second increments, 1 to 2 minutes or until cream begins to boil. Pour hot cream into blender; cover and blend until smooth.
- Pour chocolate mixture into 2 small dessert bowls. Cover and refrigerate at least 2 hours until set and cold. Garnish with sweetened whipped cream and chocolate curls.
Nutrition Facts : Calories 410, Carbohydrate 32 g, Cholesterol 65 mg, Fat 6, Fiber 1 g, Protein 3 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 30 g, TransFat 1/2 g
CHOCOLATE POTS DE CREME FOR TWO
These rich, elegant chocolate custards are the perfect end to a romantic dinner for two.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 5h25m
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Bring 1/2 cup plus 2 tablespoons cream, the espresso, and vanilla to a simmer; pour over chocolate in a medium bowl. Let sit for 3 minutes; whisk until smooth.
- In another medium bowl, whisk together egg yolk, sugar, and a pinch of coarse salt; add warm chocolate mixture in a slow stream, whisking constantly. Strain custard through a fine sieve into a 2-cup glass measuring cup. Let cool completely, stirring occasionally, about 15 minutes.
- Place 2 teacups in the center of a baking dish. Divide custard between cups, and fill pan with enough boiling water to reach halfway up the sides of the teacups. Cover tightly with foil; poke several holes in foil. Bake until custard is set around edges but wobbly in center, about 25 minutes.
- Remove cups from water bath, and let custards cool on a wire rack for 1 hour. Cover, and refrigerate for at least 4 hours, and up to 2 days. Before serving, whisk remaining 2 tablespoons cream to soft peaks, and dollop over pots de creme.
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.
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.
NO BAKE CHOCOLATE PôTS DE CRèME
These are not for the faint of heart but for the true chocophile. They are very rich! Serve with raspberry sauce and whipping cream, for an easy, elegant dessert. For the best flavor and texture, use high-quality chocolate. If substituting chocolate chips for the chocolate, be sure to use a high-quality brand, such as Ghirardelli bittersweet chips. Time does not include chilling before serving.
Provided by momaphet
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place the chocolate in a large bowl and set aside.
- Whisk the egg yolks, sugar, and salt together in a bowl until smooth.
- Bring the cream and milk to a simmer in a medium saucepan over medium heat, stirring occasionally. Remove the pan from the heat and slowly whisk about 1 cup of the cream mixture into the yolks. Slowly whisk the yolks back into the cream mixture.
- Return the pan to low heat and cook, whisking constantly, until the mixture thickens slightly, just enough to coat the back of a spoon with a thin film, and registers 175 to 180 degrees on an instant-read thermometer, 7 to 9 minutes.
- Strain the mixture through a fine-mesh strainer into the bowl with the chocolate and let stand for 2 minutes. Slowly whisk the mixture until thoroughly combined. Stir in the vanilla and then divide evenly among six 6-ounce ramekins.
- Cover with plastic wrap and refrigerate until firm, at least 4 hours.
Nutrition Facts : Calories 326.3, Fat 27.9, SaturatedFat 16, Cholesterol 328.3, Sodium 88.8, Carbohydrate 14.5, Sugar 12.4, Protein 5
CHOCOLATE POTS DE CREME
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
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.
EASY POTS DE CREME
A simplified version of pots de creme that is irresistible and takes no time to make!
Provided by Sarah James
Categories World Cuisine Recipes European French
Time 3h30m
Yield 8
Number Of Ingredients 8
Steps:
- Combine egg yolks, sugar, and salt in a blender. Blend until smooth. Add heavy cream and half-and-half; blend again. Add chocolate and vanilla extract and blend until chocolate is very finely chopped. Carefully pour hot coffee through the opening while blender is running; blend until chocolate is melted and smooth.
- Pour mixture into small serving dishes. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.
Nutrition Facts : Calories 360.4 calories, Carbohydrate 29.6 g, Cholesterol 165.7 mg, Fat 24.5 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 14.5 g, Sodium 94.9 mg, Sugar 23.9 g
CHOCOLATE ESPRESSO POTS DE CRèME
Categories Coffee Chocolate Dessert Bake Quick & Easy Winter Double Boiler Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 300°F.
- Put chocolate in a heatproof bowl. Bring cream, milk, espresso powder (to taste), and a pinch of salt just to a boil in a small heavy saucepan, stirring until espresso powder is dissolved, then pour over chocolate, whisking until chocolate is melted and mixture is smooth.
- Whisk together yolks, sugar, and a pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes.
- Line bottom of a baking pan (large enough to hold ramekins) with a folded kitchen towel and arrange ramekins on towel. Poke several holes in a large sheet of foil with a skewer. Divide custard among ramekins, then bake custards in a hot water bath , pan covered tightly with foil, until custards are set around edges but still slightly wobbly in centers, 30 to 35 minutes.
- Transfer ramekins to a rack to cool completely, uncovered, about 1 hour. (Custards will set as they cool.) Chill, covered, until cold, at least 3 hours.
- *Available at some supermarkets, specialty foods shops, and The Baker's Catalogue (800-827-6836).
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.)
SLOW-COOKER CHOCOLATE POTS DE CREME
Lunch on the go just got a whole lot sweeter. Tuck jars of rich chocolate custard into lunch bags for a midday treat. These desserts in a jar are fun for picnics, too. -Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Desserts
Time 4h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Place cream, chocolate and espresso in a microwave-safe bowl; microwave on high until chocolate is melted and cream is hot, 4 minutes. Whisk to combine., In a large bowl, whisk egg yolks, sugar and salt until blended but not foamy. Slowly whisk in cream mixture; stir in extract. , Ladle egg mixture into eight 4-ounce jars. Center lids on jars and screw on bands until fingertip tight. Add hot water to a 7-qt. slow cooker; place jars in slow cooker. Cook, covered, on low until set, about 4 hours. Remove jars from slow cooker; cool on counter for 30 minutes. Refrigerate until cold, about 2 hours. , If desired, top with whipped cream, grated chocolate and raspberries.
Nutrition Facts : Calories 424 calories, Fat 34g fat (21g saturated fat), Cholesterol 160mg cholesterol, Sodium 94mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE HAZELNUT POTS DE CRèME
Make and share this Chocolate Hazelnut Pots De Crème recipe from Food.com.
Provided by Julie Bs Hive
Categories Dessert
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine half-and-half, chocolate and sugar in small heavy saucepan. Cook and stir over medium heat for 10 minutes or until the mixture reaches a full boil and thickens.
- Gradually stir about half of hot chocolate mixture into beaten egg yolks. Stir egg yolk mixture into remaining hot chocolate mixture. Cook and stir over low heat for 2 minutes. Remove from heat.
- Stir in Frangelico and vanilla. Pour chocolate mixture into six pots de crème cups, demitasse cups or soufflé cups. Cover and chill for 2 hours.
- Make the sweetened whipped cream:.
- In a chilled bowl, beat cream with sugar and Frangelico until soft peaks form, using electric mixer at medium speed.
- Assembly:.
- Garnish each pot de crème with a dollop of whipped cream and chopped hazelnuts.
Nutrition Facts : Calories 345.2, Fat 28, SaturatedFat 12.8, Cholesterol 148.1, Sodium 29.5, Carbohydrate 20.1, Fiber 2.5, Sugar 13.7, Protein 5.8
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- For the Pots de Crème: Place chocolate in a blender, set aside. Add heavy cream, milk, sugar, egg yolks and salt to a medium saucepan and whisk until well combined.
- Set saucepan over medium heat and cooking, stirring constantly with a spatula while scraping along bottom and sides of pan, until mixture has thickened slightly and nearly boils, about 6 - 9 minutes (mixture should coat the back of a wooden spoon).
- Remove from heat and immediately stir in vanilla then pour mixture through a fine mesh strainer into the blender (over the top of the chopped chocolate). Let rest 2 minutes to allow chocolate some time to melt.
- Then cover blender with lid and hold a thick kitchen towel over lid, blend mixture on low speed until well combined.
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