Chocolate Mint Pots De Creme Recipes

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CHOCOLATE-MINT POTS DE CREME



Chocolate-Mint Pots De Creme image

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

8 ounces semisweet chocolate, coarsely chopped
2 cups half-and-half
2/3 cup heavy cream
6 large egg yolks
2 tablespoons white creme de menthe
raspberries, for garnish
fresh mint leaves, for garnish

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

CHOCOLATE POTS DE CREME



Chocolate Pots de Creme image

Provided by Food Network Kitchen

Categories     dessert

Time 2h16m

Yield 6 - 8 servings

Number Of Ingredients 7

9 ounces high-quality semisweet chocolate, chopped
1 1/2 cups whole milk
1 1/2 cups heavy cream
6 large egg yolks
5 tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate)
1/4 teaspoon salt
1 tablespoon confectioners' sugar

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



Chocolate Pots de Crème image

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

6 ounces semisweet or bittersweet chocolate, chopped (see Note)
2 cups heavy cream
3/4 cup plus 2 tablespoons (7 ounces) half-and-half
1/8 teaspoon kosher salt
6 tablespoons sugar
9 large egg yolks
1/2 teaspoon pure vanilla extract
Whipped cream and shaved chocolate, for garnish

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 POTS DE CREME



Chocolate Pots De Creme image

Thick, rich, creamy and decadent! This beats regular old pudding anytime. Garnish with whipped cream, mint, edible flowers... whatever strikes your fancy. from Fine Cooking #56. Time estimates do not include chill time.

Provided by jenpalombi

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

1 quart heavy cream
2/3 cup granulated sugar
1/2 vanilla bean, seeds scraped and pod reserved (or 2 tsp. pure vanilla extract)
2 ounces bittersweet chocolate, finely chopped (to yield a generous 1/3-cup)
1 ounce unsweetened cocoa powder, sifted
10 large egg yolks

Steps:

  • Put a large pot of water on to boil for the water bath. Position a rack in the middle of the oven and heat the oven to 325°F Put eight 6-oz. ramekins in a large roasting pan or baking dish with high sides.
  • Make the chocolate cream:.
  • In a medium saucepan over mediumhigh heat, heat the cream, 1/3 cup of the sugar, and the vanilla seeds and pod (if you're using vanilla extract, don't add it yet) until just below boiling. In a bowl, mix the chocolate and cocoa together. Slowly add the hot cream, stirring constantly, until the chocolate is melted and the mixture is smooth. Return the mixture to the saucepan. In a clean bowl, combine the egg yolks with the remaining 1/3 cup sugar; beat until smooth. Gently whisk a ladleful of the hot chocolate cream into the yolks and then whisk the yolk mixture into the saucepan with the rest of the chocolate cream. Cook slowly, stirring constantly, until the mixture reaches 170°F on an instant-read thermometer, 3 to 4 minute Strain immediately through cheesecloth or a fine sieve. If you're using vanilla extract, stir it in now.
  • Bake the custards:.
  • Divide the mixture among the ramekins in the roasting pan. Pull out the oven shelf, put the roasting pan on it (be sure it's stable), and pour enough boiling water into the pan so that it comes halfway up the sides of the ramekins. Cover the ramekins with a sheet of foil (simply lay the sheet on top, don't crimp the edges) and bake for 25 to 45 min.-start checking early-until the custards are set about 1/4 inch in from the sides, the centers respond with a firm jiggle (not a wavelike motion) when you nudge the ramekins, and the centers of the custards register 150° to 155°F on an instant-read thermometer (the hole left by the thermometer will close up as the custards firm). Let the custards cool to room temperature in their water bath. Remove the custards from the bath, cover them with plastic, and refrigerate for at least 8 hours and up to two days before serving. Garnish as you like.
  • serving suggestions:.
  • Garnish with a dollop of whipped cream (or a rosette from a pastry bag). Or try a sprig of mint or chocolate shavings.

Nutrition Facts : Calories 551.6, Fat 50.2, SaturatedFat 29.7, Cholesterol 425.3, Sodium 56.2, Carbohydrate 22.7, Fiber 1.2, Sugar 17, Protein 6.5

WHITE CHOCOLATE-MINT POTS DE CRèME WITH CANDY CANE BRITTLE



White Chocolate-Mint Pots de Crème with Candy Cane Brittle image

Provided by Mindy Segal

Categories     Milk/Cream     Chocolate     Dessert     Bake     Christmas     Kid-Friendly     Mint     Winter     Christmas Eve     Ramekin     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 22

Pots de crème:
2 cups heavy cream
1/2 cup whole milk
2 cups fresh mint leaves
6 large egg yolks
1 1/2 tablespoons sugar
1/2 teaspoon vanilla extract
1/8 teaspoon peppermint extract
8 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
Pinch of kosher salt
White chocolate ganache:
4 ounces high-quality white chocolate, chopped
1 cup chilled heavy cream
1/4 teaspoon vanilla extract
Pinch of kosher salt
Candy cane brittle:
1 pound high-quality bittersweet chocolate, chopped
1 cup chopped candy canes, divided
1/2 cup chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers), lightly crushed
1 ounce high-quality white chocolate, melted
Special Equipment
Eight 4-ounce ramekins

Steps:

  • For pots de crème:
  • Bring cream and milk to a simmer in a medium saucepan. Add mint; steep for 1 hour. Strain; return to pan.
  • Preheat oven to 325°F. Whisk yolks and next 3 ingredients in a medium bowl. Bring mint cream to a boil; add chocolate. Remove from heat; whisk until melted. Return to a boil. Gradually whisk into yolk mixture. Strain into a medium pitcher. Add salt.
  • Place ramekins in a large baking dish or roasting pan. Divide mint custard among ramekins. Pour hot water into dish to come halfway up sides of ramekins. Cover baking dish with a sheet of parchment paper.
  • Bake custards until just set in center, about 40 minutes. Let cool in water bath. Cover; chill at least 2 hours or overnight.
  • For white chocolate ganache:
  • Stir chocolate in a medium metal bowl set over a saucepan of simmering water until melted and smooth. Whisk in cream, vanilla, and salt. Cover; chill until cold, about 2 hours.
  • For candy cane brittle:
  • Line a large baking sheet with foil. Stir bittersweet chocolate in a medium metal bowl set over a saucepan of simmering water until melted. Stir in 3/4 cup chopped candy and crushed cookies; spread over foil. Sprinkle 1/4 cup candy over. Drizzle with melted white chocolate. Chill until set, about 30 minutes. Break into shards.
  • Using an electric mixer, beat white chocolate ganache until firm peaks form. Spoon a dollop of ganache over each pot de crème; garnish with a piece of brittle.

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