Chocolate Ginger Pots De Crème Recipes

CHOCOLATE POTS DE CREME

Steps:

• In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat. Add chopped chocolate, and vanilla extract. Melt chocolate completely, and let it come to a boil. Turn the heat to low.
• Take a large bowl. Add egg yolks, sugar, and salt to it. Beat them until combined.
• Slowly whisk egg yolks in the boiled milk chocolate mixture. To avoid any lumps, strain the mixture through a fine sieve into a large measuring cup or bowl.
• Preheat the oven at 160°C.
• Take a large oven tray, and place the 4-6 oven proof bowls in this tray.
• Pour the chocolate mixture into bowls. Pour some hot boiled water into the tray and cover with the parchment paper.
• Place this tray in the preheated oven, and cook for 30-45 minutes.
• Take out the tray, and let the bowls cool completely.
• Cover each bowl with plastic wrap and refrigerate until the Chocolate pots de crème are chilled. This would take at least 4-6 hours or overnight.
• Serve the pots de crème topped with whipped cream and chocolate shavings, and fruits.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• ENJOY THIS RECIPE.

POTS DE CREME

Steps:

• In a small saucepan, combine the egg, sugar and salt. Whisk in cream. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat; whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate for 8 hours or overnight. Garnish with whipped cream if desired.

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.)

CHOCOLATE-CARDAMOM POTS DE CRèME

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.

CHOCOLATE POTS DE CREME

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 GINGER POTS DE CRèME

Steps:

• In a medium saucepan, combine milk, cream and fresh ginger over medium heat; bring to a simmer.
• Meanwhile, in a medium bowl, whisk sugar, ground ginger, salt and egg yolks until pale yellow and smooth. Slowly whisk in 1 cup of simmering milk mixture into the yolk mixture then reduce heat of saucepan to medium-low and stir in the tempered egg yolks. With a wooden spoon, stir constantly until thickened, 3 to 4 minutes (the mixture should coat the back of the spoon and hold a line drawn with your finger).
• Strain custard through a fine-mesh sieve into a large heatproof bowl, then whisk in chocolate until completely melted and incorporated. Divide between ramekins or small glass jars. Will make 4 cups of filling to satisfy about 4 (10-ounce) jars or 6 (8-ounce) jars. Chill in refrigerator for at least 2 hours or overnight.
• When ready to serve, let each pot de crème sit at room temperature for 30 minutes, then garnish with whipped creme fraiche, shaved dark chocolate and chopped crystallized ginger and serve.

CHOCOLATE GINGER POTS DE CREME

Steps:

• Position your oven rack in the center of the oven and preheat to 325 degrees. Combine the 3 cups of light creme along with 2 tablespoons of sugar in a heavy medium saucepan. Bring the mixture to a simmer while you whisk. Stir in the ginger and add the chocolate and stir until it is melted and smooth.Remove the pan from the heat. Cover the saucepan and let stand for 30 minutes.Select a large bowl. Whisk in the egg yolks, remaining sugar, vanilla, and salt until it is well blended. Whisk in the chocolate mixture. Strain the mixture into a large 4-cup measuring cup. Place 6 pots de creme cups or small (soufflé, or custard cups) in a large roasting pan. Distribute mixture between cups. Pour enough hot water in the pan to come halfway up the sides of the dishes. Cover the pan with aluminum foil (or use pot lids if you have them). Place in oven and bake until the custard is just set around the edges, approximately 20 minutes.Remove the pan from the oven. Remove dishes from the pan and allow them to cool uncovered. Then, cover and chill in refrigerator at least 2 hours and as long as overnight.To ServeBeat the whipping creme until soft peaks form. Spoon creme into a pastry bag with a star shaped tip. Pipe one star in the middle of each dish and serve. We recommend Scharffen Berger chocolate.

GINGER POT DE CREME

Steps:

• In a large saucepan, combine the cream, ginger and sugar and place over medium heat; bring just to a boil, remove from the heat and set aside, covered, for 10 minutes. Strain the mixture and discard the ginger. Put the yolks in a large bowl and whisk until they are thick and light-colored. Very slowly pour in the hot cream, whisking constantly. Strain the mixture through a fine-mesh sieve and allow to cool.
• Preheat the oven to 300 degrees. Pour the cream mixture into 6 1/4-cup custard cups and cover them with foil. Place the cups in a baking pan and pour boiling water into the pan to come halfway up the sides of the cups. Bake until the custard is just set, 40 to 45 minutes. Remove the cups from the pan and allow to cool slightly. Serve warm or refrigerate and serve chilled.

SLOW-COOKER CHOCOLATE POTS DE CREME

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.

CHOCOLATE POTS DE CRèME

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.