Bittersweet Chocolate Petit Pots French Inspired Chocolate Pudding Recipes

COCOA-CHOCOLATE PUDDING

Steps:

• Bring 1 1/2 cups of the milk, the sugar and cocoa to a simmer in a medium saucepan over medium-high heat, stirring occasionally to dissolve the sugar. Meanwhile, whisk the remaining 1/2 cup of milk with the cornstarch, vanilla, egg yolks, and salt in a medium bowl. Gradually whisk the hot milk mixture into the egg mixture.
• Return the milk-egg mixture to the saucepan and continue to cook, whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
• Divide the pudding among 4 to 6 small ramekins or dessert cups. Cover with plastic wrap and refrigerate until set, at least 4 hours or up to overnight. Serve each pudding with a dollop of whipped cream and a sprinkle of chocolate shavings.

DUTCH CHOCOLATE PUDDING

Steps:

• In a heavy medium saucepan, whisk together the sugar, cocoa, cornstarch, and salt. Whisk in about half of the milk to make a smooth paste and stir in the rest. Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a boil and begins to thicken, about 6 minutes. Continue to cook, stirring, for 1 minute longer, until smooth and very thick. Remove the saucepan from the heat and add the chocolate, butter and vanilla, stirring until they are both melted. Pour the pudding into 4 dessert bowls or one larger serving dish. Place a sheet of plastic wrap directly on the surface of the pudding to prevent a skin from forming on top and refrigerate until firm. (This will take about 30 minutes for individual dishes, longer for the large bowl.) Serve plain or topped with the optional whipped cream.

BITTERSWEET CHOCOLATE PUDDING

Steps:

• In a heavy saucepan whisk together sugar cornstarch, and a pinch salt. Chop chocolate and add to sugar mixture. In a bowl whisk together milk and egg yolks and gradually whisk into chocolate mixture. Bring mixture just to boil over moderate heat, whisking constantly, and boil 1 minute, whisking. Remove pan from heat and whisk in butter, vanilla, 1-ounce cacao nibs, and1 tablespoon Kahlua. Divide pudding between 4 (8-ounce) ramekins. Chill puddings in freezer, surfaces covered with plastic wrap, until cooled, about 30 minutes. Garnish with whipped cream and crystallized ginger.

EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME

Steps:

• Preheat oven to 300 degrees. In a heavy saucepan, bring cream and milk to a boil. Remove from heat; whisk in chopped chocolate until smooth.
• In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly pour hot chocolate into yolks. Strain through a very fine mesh sieve into a large measuring cup or bowl.
• Divide mixture among 2- to 4-ounce espresso cups or small ramekins. Set filled cups in a large roasting pan that has been positioned on center rack of oven. Add hot tap water to pan, halfway up sides of cups. Cover pan with foil; use a fork to prick holes in foil.
• Bake until edges are lightly set (lifting foil to check) but center is still jiggly - it will set as it cools - 30 to 35 minutes. Transfer cups to a wire rack to cool completely. Refrigerate at least 3 hours before serving with crème fraîche or whipped cream.

PETIT POT AU CHOCOLAT

Steps:

• Preheat oven to 300 degrees.
• In a heavy saucepan, heat the milk to simmering and stir in cocoa, chocolate and1/2 of the sugar. Simmer, stirring, until the chocolate is completely melted.
• In a separate bowl, whisk together egg yolks, egg white and remaining sugar. Pour milk mixture in a thin stream into the egg mixture; stir to combine. Pour into 12 small (2-by-2-inch) ramekins and place in a hot-water bath. Cover loosely with a sheet of aluminum foil or a baking sheet. Bake for 30 to 45 minutes, or until custard is thickened but not too firm; it will thicken some as it cools. Cool slightly before serving (or chill completely in the refrigerator, about 2 hours).

PETIT POT AU CHOCOLAT

Steps:

• Preheat the oven to 275 degrees. Bring a kettle full of water to a boil.
• Warm the cream with the vanilla bean and seeds to just before boiling, whisking to disperse the seeds. Remove from heat, cover and let infuse for 30 minutes.
• Meanwhile, in a small saucepan, melt the chocolate in the milk. Beat together the egg yolks and confectioners' sugar in a medium bowl. Add the chocolate mixture and the vanilla cream and blend thoroughly. Pass through a fine mesh sieve and pour into 4 4-ounce ramekins or 6 3-ounce porcelain espresso cups.
• Place the ramekins in an 8-inch baking pan. Fill the pan with enough hot water to rise halfway up the sides of the ramekins. Bake in the oven until slightly puffed and spongy, 45 to 60 minutes. Remove from the pan to cool. Refrigerate for at least 6 hours. Bring back to room temperature before serving.