Chocolate Pots De Crème With White Chocolate Whipped Cream Recipes

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.)

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.

Steps:

• Position an oven rack in the lower third of the oven. Preheat the oven to 325°F. Place six 6-ounce ramekins in a roasting pan.
• In a saucepan, combine the cream, milk, and chocolate over medium heat. Bring almost to a simmer; remove from the heat. Set aside, stirring occasionally, until the chocolate is completely melted.
• In a large measuring cup, whisk together the egg yolks and the sugar. While whisking, add a little of the hot milk mixture to the egg mixture to combine. (This technique is called tempering; it makes the temperatures of two mixtures-one containing raw egg-more similar, so the egg won't curdle in the presence of heat.) Add the remaining milk mixture, and whisk to combine. Whisk in the vanilla and salt.
• Pour approximately 1/2 cup of the egg mixture into each ramekin. Cover each ramekin tightly with aluminum foil to prevent a skin from forming. Fill the roasting pan with enough boiling water to come halfway up the sides of the ramekins. Bake until the custards are just set in the center, 35 to 40 minutes.
• Remove the pots from the water, and place on a wire rack to cool, about 30 minutes. (I usually remove the pots with tongs and leave the roasting pan of water in the oven. Turn the oven off and let the water cool until it is safe to remove the pan.)
• When the pots de crème have cooled completely, refrigerate to chill thoroughly, preferably overnight. Just before serving, top with a dollop of whipped cream.