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
Provided by Alex Guarnaschelli
Categories dessert
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F.
- In a small pot, over low heat, bring the milk, half and half, almond extract, vanilla seeds and vanilla pod to a gentle simmer. Melt the chocolate in the top of a double boiler. In a large bowl, add the eggs, cocoa, and sugar and whisk to combine. Pour the heated milk mixture into the melted chocolate and whisk to combine. Temper the egg mixture into the chocolate mixture, adding it slowly to prevent the eggs from scrambling. Do not overmix. You want the ingredients to be blended but not frothy or bubbly.
- Pour the mixture into the small cups, filling almost to the top. Put the cups in a baking pan and fill the pan with 2 inches of water. Cover the top of the pan with aluminum foil. This will prevent the custard from forming a tough skin as it cooks. Put the pan in the center of the oven and bake until the custards are set but still a little loose, 25 to 30 minutes. Remove the pan from the oven.
- Carefully remove the cups from the water bath and allow them to cool for 30 minutes Serve with a dollop of whipped cream or refrigerate overnight, before serving with the whipped cream.
CHOCOLATE POTS DE CREME
This is really just an elegant pudding, cooked slightly firm, in small espresso cups or pots. I like to serve this with a good cookie for dipping biscotti, for example.
Provided by Alex Guarnaschelli
Categories dessert
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F.
- In a small pot, over low heat, bring the milk, half and half, almond extract, vanilla seeds and vanilla pod to a gentle simmer. Melt the chocolate in the top of a double boiler. In a large bowl, add the eggs, cocoa, and sugar and whisk to combine. Pour the heated milk mixture into the melted chocolate and whisk to combine. Temper the egg mixture into the chocolate mixture, adding it slowly to prevent the eggs from scrambling. Do not overmix. You want the ingredients to be blended but not frothy or bubbly.
- Pour the mixture into the small cups, filling almost to the top. Put the cups in a baking pan and fill the pan with 2 inches of water. Cover the top of the pan with aluminum foil. This will prevent the custard from forming a tough skin as it cooks. Put the pan in the center of the oven and bake until the custards are set but still a little loose, 25 to 30 minutes. Remove the pan from the oven.
- Carefully remove the cups from the water bath and allow them to cool for 30 minutes Serve with a dollop of whipped cream or refrigerate overnight, before serving with the whipped cream.
CHOCOLATE POTS DE CREME
Provided by Food Network
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Place the chopped chocolate in a bowl. Heat the cream and the salt until scalded, then pour over the chocolate to melt it. Whisk the yolks with 1/2 cup of the sugar. Temper the yolk mixture with the hot chocolate mixture then place on the stove over medium heat to thicken slightly, until it coats the back of a wooden spoon. Pour mixture into ramekins and bake in a water bath at 300 degrees for 30 to 45 minutes until mostly set but a little jiggly in the center. Chill covered.
- To serve, whip the cream with the remaining 1/2 tablespoon sugar and orange rind. Dollop onto the pots de creme.
- Alternate Garnish: If you have vanilla beans lying around the house that have already been used, here's a great way to recycle them. Cut split vanilla beans into 3-inch sections. Place on a sheet pan in a preheated 300-degree oven and bake until dried. Keep in an airtight container. To garnish the pots de creme, lay the dried vanilla beans across the whipped cream.
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.
CHOCOLATE POTS DE CRèME
This is the French classic that everyone knows and loves. I've resisted doing anything to change it, except be more generous with the chocolate than the pastry chef in the average Parisian bistro. Excusez-moi, but I like chocolate so much that I just couldn't help myself. This recipe is a good place to use top-notch chocolate, French or otherwise. You won't regret it when your spoon cuts through the glossy surface and dives into the smooth custard below. For best results, use a high-percentage dark chocolate, one that's 60 to 70 percent cacao.
Yield makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F (175°C). Set six 4- to 6-ounce (125- to 180-ml) ramekins or custard cups in a roasting pan or deep baking dish.
- Put the chocolate in a large heatproof bowl. In a medium saucepan, heat the half-and-half, sugar, instant espresso or coffee powder, if using, and salt until quite hot, stirring to dissolve the sugar. Pour the hot half-and-half mixture over the chocolate and whisk until the chocolate is completely melted and smooth. Let cool until tepid, then whisk in the egg yolks and the vanilla. (If the mixture looks at all grainy, whisk well or purée in a blender until smooth.)
- Transfer the custard mixture to a large measuring cup or pitcher and divide evenly among the ramekins.
- Fill the roasting pan or baking dish with warm water to reach halfway up the sides of the ramekins. Cover the pan tightly with aluminum foil and bake until the perimeters of the custards are just set and the centers are still slightly jiggly, about 35 minutes.
- Transfer the custards from the water bath to a wire rack and let cool.
- Serve slightly warm or at room temperature, garnished with small mounds of whipped cream (page 239) and chocolate shavings (see page 8).
- The custard mixture can be stored in the refrigerator for up to 3 days before baking. Once baked, the custards can be chilled for up to 2 days (although they're much better when they haven't been refrigerated). Bring them to room temperature before serving.
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
BAILEYS CHOCOLATE POTS DE CREME
I received this recipe in an email for a Copycat Recipe. "Pot de creme (pronounced poh duh KREHM) is a traditional French dessert that consists of a rich, creamy custard cooked and served in small pots. The classic flavoring is vanilla but here we will be adding chocolate and Baileys for an Irish twist." Special equipment: 8 (4- to 5-ounce) Ramekins or Pots de Creme Cups. Source: Brett Moore, About.com
Provided by senseicheryl
Categories < 4 Hours
Time 1h5m
Yield 8 4 ounce ramekins, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees.
- Add chopped chocolate to a large bowl. Heat cream and a pinch of salt in a small pot until it just comes to a boil. Pour the hot cream over the chocolate and whisk until melted and smooth. Let cool slightly, then stir in the Baileys Irish Cream and vanilla.
- In another bowl, whisk together the egg yolks and sugar. Slowly drizzle the warm chocolate into the egg mixture while stirring. Strain the mixture through a sieve into another container and let cool completely (15 - 20 minutes).
- Pour the custard mixture evenly into custard pots, baking dishes, or ramekins. Place the dishes into a deep pan and fill pan with hot water until half way up the sides of the ramekins. Tightly cover with pots de creme lids or aluminum foil poked with a few holes.
- Bake until custard is set around edges but still slightly liquid in center (about 35 - 45 minutes). Custard will become firmer as it cools.
- Remove pots de creme from water bath, remove lids or foil, and let cool at room temperature for about an hour. Transfer to refrigerator and cool completely (at least 3 hours). You can make these up to two days ahead of time.
- Serve cold with a dollop of whipped cream on top.
MEXICAN CHOCOLATE POTS DE CREME
I found this recipe at gourmetsleuth.com and I love that it incorporates chile into the chocolate custard! The Mexican chocolate is sweet so no additional sugar is required.
Provided by evelynathens
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Position your oven rack in the center of the oven and preheat to 325 degrees. Slice the two chile peppers in half and carefully remove the seeds. Combine 2 cups of the cream, sugar, chiles and the espresso powder in a heavy medium saucepan. Bring the mixture to a simmer while you whisk, dissolving the espresso powder. Once simmering, remove from the heat and remove the chiles with a slotted spoon and discard. Add the chocolate and stir until it is melted and smooth. Set aside.
- Select a large bowl. Whisk in the egg yolks, vanilla, almond extract, cinnamon and salt until well blended. Whisk in the chocolate mixture. Strain the mixture into a large 4-cup measuring cup.
- Place 6-8 custard cups or ramekins in a large roasting pan at least 2" deep. Divide the mixture evenly among the cups. Pour enough hot water in the pan to come halfway up the sides of the cups. Cover the pan with aluminum foil. Place in oven and bake until the custard is just set around the edges, approximately 25 - 35 minutes.
- Remove the pan from the oven. Remove cups from the pan and allow them to cool. Cover and chill in refrigerator at least 2 hours and as long as overnight.
- To Serve: Whip cream until soft peaks form. Spoon creme into a pastry bag with a star shaped tip. Pipe one star in the middle of each cup.
Nutrition Facts : Calories 398.9, Fat 33.9, SaturatedFat 19.9, Cholesterol 318.5, Sodium 64.7, Carbohydrate 20.2, Fiber 0.1, Sugar 17, Protein 4.4
CHOCOLATE POTS DE CRèME
These pots de crème are ridiculously easy and ridiculously good. Don't despair if you don't have eight 4-ounce ramekins; you can use a variety of teacups, prep bowls, or even canning jars of any size. You can also make these a few days ahead of time if you like. Just be sure to wrap them tightly in plastic and remove any particularly stinky items from the refrigerator (chocolate is prone to absorbing neighboring odors).
Yield MAKES 8
Number Of Ingredients 8
Steps:
- Put the chocolate in a medium heatproof bowl and set aside.
- Combine the cream, half-and-half, salt, and 3 tablespoons of the sugar in a medium saucepan and put over medium-high heat. Cook, stirring occasionally, just until it starts to approach a simmer, about 4 minutes-you'll know it's ready when small bubbles appear around the edge of the pan. Remove from the heat.
- Combine the egg yolks and the remaining 3 tablespoons sugar in a medium bowl, and whisk until combined and smooth. Whisking the eggs constantly, slowly pour in about 1 cup of the milk mixture. Then pour the yolk mixture into the pan, whisking constantly until smooth.
- Put the pan over medium-high heat and cook, stirring constantly with a heatproof rubber spatula, until the mixture is thick and about the consistency of a pureed soup, 2 to 3 minutes.
- Pour the cream mixture over the chopped chocolate and let stand for 3 to 5 minutes. Then slowly and gently stir with a whisk-try not to incorporate any air. When smooth, add the vanilla extract and stir again to blend. Pour the mixture through a fine strainer into a large-lipped measuring cup.
- Divide evenly into eight 4-ounce cups or ramekins and refrigerate, uncovered. After 2 hours, cover with plastic wrap and refrigerate for at least 4 hours longer.
- To serve, let the ramekins come to room temperature (about 30 minutes) and then top with the whipped cream and shaved chocolate.
- The type of chocolate you use has a significant impact on the flavor and texture of this luscious dessert. With bittersweet chocolate (60 to 65 percent cacao), the pots will be intensely chocolaty and almost truffle-like; using semisweet chocolate (around 52 percent cacao) yields a sweeter, mellower, more pudding-like treat.
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
FROZEN CHOCOLATE POTS DE CREME
Little pots of chocolate cream
Provided by nikkimichael
Time 30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Place chocolate, vanilla, and salt in a blender.
- Bring cream to a boil and pour over chocolate. Cover blender and whir until smooth, about 30 seconds.
- Add egg yolks. Blend again until smooth, about 5 seconds.
- Pour into six pot de creme pots (any set which can be used in the oven and freezer) cover with lid. Place in freezer until the dessert is frozen.
- To Serve
- This dessert can also be served after it is chilled at least 4 hours or overnight. If you are not using oven to tableware then allow the dessert to cool on the counter before you place the cups in the refrigerator.
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.
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
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