Chocolate And Strawberry Pot De Crème Recipes

CHOCOLATE AND STRAWBERRY POT DE CRèME

Steps:

• Chop up the chocolate and place into a blender.
• In a small saucepan over medium heat, combine the milk, cream, egg yolks, granulated sugar, and salt. Whisk together and continue stirring with a spatula while the mixture heats (Don't let the eggs cook at the bottom of the sauce pan. Continue to stir!) Stop when the mixture is about to boil, around 5-6 min, and has thickened.
• Immediately pour the mixture over the chocolate in the blender. Close the lid and blend until smooth. Scrape down the sides of the blender as needed.
• Put a thin layer of strawberry jelly at the bottom of each ramekin, then carefully pour the blended chocolate over the jelly. Place in the refrigerator for 2-3 hours to set.
• Sprinkle some cacao nibs and rock salt sparingly over the Pot de Crème before serving.

CHOCOLATE POTS DE CREME

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 COVERED ROASTED STRAWBERRY POTS DE CREME

Steps:

• Roast StrawberriesPreheat oven to 350°F. In a bowl, combine sliced strawberries with 1 teaspoon of ground ginger and 2 tablespoons of honey. Gently toss to coat and then arrange in a single layer on a parchment-lined sheet pan. Roast strawberries in the oven for 30 minutes. Strawberries are ready when their color has darkened, juices have released and they're fragrant. Remove from oven and let cool. Reduce oven temperature to 325°F.Prepare CustardMeanwhile, in a large mixing bowl with a pouring spout (or 4 cup measuring cup) whisk together egg yolks and 1/4 cup of honey. Set aside. Then, in a saucepan, warm 1 cup of whole milk and 1 cup of heavy cream. Add vanilla, cardamom and ground ginger and stir to combine. Continue to warm until the mixture is steaming and just starting to simmer-about 5-6 minutes. Remove cream mixture from heat.Next, temper the eggs by adding a few tablespoons of the warm cream mixture and stirring till combined. Continue to gradually add the warm cream to the eggs until the mixture is warm to the touch. It should be nearly as warm as the cream mixture. At this point, add the remaining cream mixture to the tempered eggs and whisk until combined.To assemble the pots de creme, arrange a generous layer of the roasted strawberries in the bottom of each ramekin. Next, pour the custard over the strawberries into the ramekins. Fill each nearly full, leaving about 1/4-inch at the top. Place the four ramekins into a 9x11 baking dish with a water bath. The water bath should go a little more than halfway up the sides of the ramekins. Finally, cover the baking dish loosely with foil and place the entire baking dish into a 325°F oven. Bake for 45-60 minutes. The pots de creme will be ready when the edges are set and the center of each ramekin still jiggles slightly. Remove pots de creme from the oven and their water bath and let cool.Once the pots de creme have cooled to almost room temperature, cover each ramekin with plastic wrap and then let chill in the refrigerator for at least 1 hour before serving. The custard will continue to set as it cools.Prepare Chocolate GanacheWhile the pots de creme are cooling, prepare the chocolate ganache. Place the chopped chocolate in a glass bowl. Then, warm the heavy cream in a saucepan over medium-low heat until steam. When the cream is warm, pour over the chocolate and begin to stir. Continue to stir the chocolate until it's completely melted, smooth and glossy. The ganache should be thick, yet easily pourable while warm.Garnish + ServeWhen ready to serve the pots de creme, remove from the fridge and uncover. Pour a few tablespoons of ganache over each of the custards and spread evenly with the back of a spoon. The cold custard will help set the ganache so move quickly to smooth the ganache evenly.Finally, add a little whipped cream to the top of each pot de creme and sprinkle with some chopped crystallized ginger. You may also drizzle each with additional honey too if desired. Serve immediately and enjoy.

STRAWBERRY POTS DE CREME

Steps:

• Preheat oven to 275 degrees. In the container of a blender, combine strawberries, sugar and egg yolks. Process until pureed.
• Bring a kettle of water to a boil. Pass strawberry mixture through a fine sieve into a bowl. Add 1 cup cream and Cointreau. Mix well. Divide mixture evenly among four 1-cup ramekins. Place ramekins in a baking dish, and add enough boiling water to come halfway up the sides of ramekins.
• Place baking dish in the oven, and bake until the custard is just set, about 1 hour. Remove from the oven; place ramekins on a rack, and cool. Cover with foil or plastic wrap, and refrigerate at least 6 hours. To serve, pour 1 or 2 tablespoons of cream on top of each custard, so that each time a spoonful is eaten, cream fills the hole.

CHOCOLATE POTS DE CRèME

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.)

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.