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 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-CARDAMOM POTS DE CRèME
Rich and creamy with a hit of floral cardamom, these puddings are a perfect make-ahead dessert. For the most flavor, make sure to break open the cardamom pods and crush the seeds using a mortar or pestle or the handle of a wooden spoon. Semisweet chocolate is recommended, as bittersweet will mask the cardamom, but they are interchangeable if you prefer chocolate with a higher cacao percentage. (Accordingly, you may want to use the higher amount of cardamom if cooking with bittersweet chocolate, but do go easy: A little cardamom goes a long way.) You'll need to use chopped chocolate bars or chocolate fèves for these pots de crème. Chocolate chips are made with stabilizers that inhibit melting, so would result in a pudding that is less smooth and spoonable.
Provided by Yossy Arefi
Categories custards and puddings, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Combine the heavy cream and cardamom in a medium saucepan. Heat over medium-high until just boiling. Turn the heat off, cover and steep until infused, 2 hours.
- Arrange a rack in the center of the oven and heat oven to 300 degrees. Arrange 6 to 8 (4- to 6-ounce) oven-safe ramekins in a roasting pan or large baking dish at least 2 inches deep.
- Strain the infused cream through a fine-mesh sieve to remove the cardamom pods. Wipe out the saucepan. Add 1 cup/240 milliliters of the infused cream to the saucepan along with the whole milk. Chill remaining infused cream in an airtight container in the refrigerator.
- Bring the cream and milk mixture to a boil, then remove from the heat. Add the chopped chocolate and whisk until smooth.
- In a large bowl, combine the egg yolks, vanilla, salt and 2 tablespoons sugar and whisk by hand or using an electric mixer until pale yellow, foamy and thickened, about 3 minutes.
- Whisking constantly, slowly pour the warm chocolate mixture into the egg mixture until well combined. Transfer the custard to a measuring cup or other container with a spout. You should have about 4 cups of custard.
- Divide the custard among the ramekins and carefully transfer the roasting pan to the oven. Pour hot tap water into the roasting pan until it reaches halfway up the sides of the ramekins. Tent the pan with a piece of aluminum foil and use a fork or paring knife to poke a few holes in the foil.
- Bake the pots de crème until the tops are set but still jiggly, 35 to 45 minutes, depending on the size of the ramekins. The custard will puff up slightly as it bakes, then deflate as it cools. Remove the foil, and let the pots cool in the pan for a few minutes, until they are easier to handle, then transfer them to a rack to cool to room temperature.
- Transfer to the refrigerator and chill until completely cool, at least 2 hours. (These can be made up to 2 days in advance.) Cover each ramekin with plastic wrap if you plan to keep them in the refrigerator for more than a couple of hours after they have cooled. To serve, whisk reserved infused cream to soft peaks (it will be loose) with 1 to 2 teaspoons sugar and top each pot de crème with a dollop of cream.
Nutrition Facts : @context http, Calories 371, UnsaturatedFat 11 grams, Carbohydrate 20 grams, Fat 32 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 19 grams, Sodium 72 milligrams, Sugar 18 grams
CHOCOLATE POTS DE CRèME WITH CRèME FRAîCHE
An easy and decadent chocolate dessert that can be made ahead of time!
Provided by Marilena Leavitt
Categories Chocolate Dessert
Time 45m
Yield 6-8
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F. In a heavy saucepan, bring the cream and the milk to a boil. Remove from heat; whisk in the chopped chocolate and the espresso powder and mix until smooth.
- In a large bowl, whisk together the egg yolks, sugar and salt. Whisking constantly, slowly pour the hot chocolate into the yolk mixture to temper. Next, strain the mixture through a very fine sieve into a large capacity measuring cup or bowl (at least 4 cups. Straining removes any bits of possibly curdled or cooked egg so your custard is smooth and silky.)
- Divide the mixture among several 2 oz. espresso cups, ovenproof glass mini-cups, or, 4 oz. small ramekins. Set the filled cups in a roasting pan that has been positioned on the center rack of oven. Add hot tap water to the pan until it comes halfway up the sides of the cups. Cover the pan with foil, then pierce a few holes in foil with a fork, so the steam can escape.
- Bake until the edges are lightly set (lifting foil to check), but the center is still giggly-it will set completely as it cools, about 30 to 35 minutes, depending on the size of the mini cups or ramekins.
- Transfer the cups to a wire rack to cool completely. Refrigerate for at least 2 hours before serving. Top with crème fraîche or whipped cream. Add a few chocolate shavings and serve.
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 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 CREAM PUFFS
Chocolate puffs with chocolate cream filling are a favorite with this family. They aren't difficult to make and most of the required time is hands off. This was my mother's recipe and she made it once a year, usually at Christmas. I hope that you enjoy these as much as we do!
Provided by Bren
Categories Desserts Chocolate Dessert Recipes
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly with some shortening. Put beaters into the freezer to chill.
- Combine water and shortening in a saucepan and bring to a rolling boil over medium-high heat. Add flour, cocoa powder, sugar, and salt all at once and reduce heat to low. Stir mixture vigorously until it leaves the sides of the pan and forms a ball, about 1 minute. Remove from heat and cool for 5 minutes.
- Beat in eggs, one at a time, with chilled beaters, beating vigorously after each addition until batter is smooth and glossy. Drop dough into 6 mounds on the prepared baking sheet.
- Bake in the preheated oven until puffed and dry, 25 to 30 minutes.
- Remove from the oven and pierce the side of each puff with a knife to allow steam to escape. Transfer onto a wire rack to cool completely, abut 20 minutes.
- Meanwhile, combine sugar, cocoa powder and whipping cream in a bowl for the filling. Beat with an electric mixer until stiff peaks form. Refrigerate until needed.
- Cut cooled puffs in half horizontally. Fill with cocoa whipped cream.
- For the glaze, pour whipping cream into a small pot and heat until hot. Remove from heat and stir in chocolate chips until melted. Allow to cool slightly. Drizzle chocolate glaze over the cream puffs and refrigerate until serving.
Nutrition Facts : Calories 310.6 calories, Carbohydrate 30.7 g, Cholesterol 81.7 mg, Fat 21 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 9.3 g, Sodium 56.8 mg, Sugar 18.5 g
CHOCOLATE CREAM POTS
20 minutes is all it takes to make this deliciously rich desert! A chocaholic's dream! For best results use chocolate that has at least 50% cocoa solids.
Provided by Lorac
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Break up the chocolate and microwave on High for about 2 minutes or until melted, stir and set aside to cool.
- Beat the cream until soft peaks form, whisk the Bailey's into the cream.
- In a seperate bowl, beat the mascarpone until smooth, then beat in the Bailey cream mixture.
- Pour in the cooled chocolate and stir lightly to form a swirl pattern.
- Spoon into 1/2 cup ramkins or small stemmed wine glasses and cover generously with chocolate shavings.
- Serve or refrigerate.
Nutrition Facts : Calories 343.7, Fat 32.6, SaturatedFat 20.2, Cholesterol 52, Sodium 37.7, Carbohydrate 15.5, Fiber 5.9, Sugar 4.2, Protein 5.7
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.
More about "chocolate cream pots recipes"
CHOCOLATE CREAM POTS | ONCE UPON A FOOD BLOG
From onceuponafoodblog.com
Reviews 2Category Christmas And New Year, DessertServings 6Total Time 10 mins
- Place the cream, milk and vanilla extract into a small pan and heat until just below simmering point. Remove from the heat.
CHOCOLATE POT DE CRèME (EASY) - THE DARING GOURMET
From daringgourmet.com
5/5 (18)Total Time 10 minsCategory DessertCalories 467 per serving
- Place the cream, egg yolks, sugar and salt in a medium saucepan over medium heat, whisking to combine the ingredients. Continue to whisk continually until the mixture just starts to bubble and is thick enough to coat the back of a spoon.
- Pour the hot mixture into the blender with the chocolate and vanilla and blend until smooth. Pour the mixture into individual ramekins and refrigerate for 6-8 hours or until set (I often chill them overnight).
- Let the pots de creme sit at room temperature for about 10 minutes before serving.Serve with a dollop of whipped cream on top with a sprinkle of grated chocolate or chocolate curls.
EASY CHOCOLATE POTS DE CRèME RECIPE (NO-BAKE!) - AVERIE …
From averiecooks.com
CLASSIC FRENCH CHOCOLATE POTS DE CRèME - PARDON YOUR …
From pardonyourfrench.com
CHOCOLATE POTS DE CREME RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
EASY CHOCOLATE POTS DE CRèME - MARSHA'S BAKING …
From marshasbakingaddiction.com
CHOCOLATE POTS DE CRèME (EGG-FREE!) - DETOXINISTA
From detoxinista.com
CHOCOLATE POTS DE CREME OR POTS DE CRèME AU CHOCOLAT
From acanadianfoodie.com
CHOCOLATE POTS DE CREME - DAVID LEBOVITZ
From davidlebovitz.com
CHOCOLATE POTS DE CRèME - RECIPE - FINECOOKING
From finecooking.com
CHOCOLATE POTS | CHOCOLATE RECIPES | JAMIE OLIVER
From jamieoliver.com
DOUBLE CHOCOLATE POTS DE CREME RECIPE | LEITE'S …
From leitesculinaria.com
HEAVENLY CHOCOLATE POTS DE CREME - TASTEFULLY GRACE
From tastefullygrace.com
CHOCOLATE POTS DE CREME - ERREN'S KITCHEN
From errenskitchen.com
CHOCOLATE POTS DE CRèME - COOKING CLASSY
From cookingclassy.com
EASY NO BAKE CHOCOLATE POTS DE CREME - FOODIECHEF
From foodiechef.net
IRISH CREAM CHOCOLATE POTS | DESSERT RECIPES | GOODTOKNOW
From goodto.com
CHOCOLATE POTS DE CREME - COOK THE STORY
From cookthestory.com
CHOCOLATE POT RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
INSTANT POT CHOCOLATE POTS DE CRèME - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
CHOCOLATE POTS DE CREME - EASY DECADENT RECIPE - HEARTH AND VINE
From hearthandvine.com
BEST CHOCOLATE CREAM POTS RECIPES | FOOD NETWORK CANADA
From pinterest.ca
CHOCOLATE POTS DE CRèME - {QUICK + EASY RECIPE} WILD THISTLE KITCHEN
From wildthistlekitchen.com
IRISH CHOCOLATE POTS DE CRèME (EASY!) / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
3-INGREDIENT CHOCOLATE POTS | TESCO REAL FOOD
From realfood.tesco.com
5-MINUTE CHOCOLATE POTS (ONLY 4 INGREDIENTS!) - SCRUMMY LANE
From scrummylane.com
CHOCOLATE POTS DE CREME | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
BEST CHOCOLATE CREAM POTS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CHOCOLATE POTS DE CRèME: 2 WAYS | THE MARBLE KITCHEN
From themarblekitchen.com
CHOCOLATE POTS DE CRèME | RICARDO
From ricardocuisine.com
CHOCOLATE POTS DE CRèME | KITCHEN 335
From kitchen335co.com
POTS DE CREME IS THE STEP-UP YOUR REGULAR CHOCOLATE PUDDING …
From thekitchn.com
KETO CHOCOLATE CUSTARD RECIPE – POTS DE CREME
From myketokitchen.com
BEST MALTED MILK CHOCOLATE POTS DE CRèME RECIPES - FOOD NETWORK
From foodnetwork.ca
HOW TO MAKE FRENCH CHOCOLATE POTS DE CRèME - FOOD NOUVEAU
From foodnouveau.com
CHERRY CHOCOLATE POTS DE CRèME RECIPE - THE GOURMET LARDER
From thegourmetlarder.com
QUICK POTS DE CRèME | KING ARTHUR BAKING
From kingarthurbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #desserts #eggs-dairy #easy #microwave #dinner-party #romantic #chocolate #cheese #dietary #comfort-food #taste-mood #equipment
You'll also love