CHOCOLATE POTS DE CREME
Provided by Food Network Kitchen
Categories dessert
Time 2h16m
Yield 6 - 8 servings
Number Of Ingredients 7
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 PISTACHIO POTS DE CREME
Steps:
- 1. Heat the oven to 325 degrees. Spread the pistachios on a baking sheet and toast 5 minutes. Let the pistachios cool, and then transfer to a food processor, with the confectioners' sugar and salt. Process until it has the consistency of damp sand, about 5 minutes. 2. In a medium saucepan, combine the milk, cream and 3/4 cup of the pistachio mixture (reserve the rest for garnish). Simmer 5 minutes; remove from heat, cover and let stand 20 minutes. Return the pot to the heat and return to a simmer. 3. Place the chocolate in a large bowl. Strain the pistachio cream through a fine-mesh sieve over the chocolate; press down on the pistachio solids with a rubber spatula to extract as much flavor as possible. Whisk until the chocolate melts and the mixture is smooth. 4. In a large bowl, whisk together the yolks, granulated sugar and a pinch of salt. Whisking constantly, pour in the hot chocolate mixture until combined. Divide the mixture among six 6-ounce ramekins. Transfer ramekins to a baking dish that fits them snugly. Fill the dish with hot water halfway up the sides of the ramekins. Cover with foil and prick foil with a fork. Bake until the pots de crème are set but jiggle slightly when nudged, 35 to 45 minutes. 5. Cool to room temperature, then cover with plastic wrap and chill until firm. Serve topped with whipped cream and a sprinkling of the reserved pistachios.
CHOCOLATE PISTACHIO POTS DE CRèME
Steps:
- Heat the oven to 325 degrees. Spread the pistachios on a baking sheet and toast 5 minutes. Let the pistachios cool, then transfer to a food processor, with the confectioners' sugar and salt. Process until it has the consistency of damp sand, about 5 minutes.
- In a medium saucepan, combine the milk, cream and .75 cup of the pistachio mixture (reserve the rest for garnish). Simmer 5 minutes; remove from heat, cover and let stand 20 minutes. Return the pot to the heat and return to a simmer.
- Place the chocolate in a large bowl. Strain the pistachio cream through a fine-mesh sieve over the chocolate; press down on the pistachio solids with a rubber spatula to extract as much flavor as possible. Whisk until the chocolate melts and the mixture is smooth.
- In a large bowl, whisk together the yolks, granulated sugar and a pinch of salt. Whisking constantly, pour in the hot chocolate mixture until combined. Divide the mixture among six 6-ounce ramekins. Transfer ramekins to a baking dish that fits them snugly. Fill the dish with hot water halfway up the sides of the ramekins. Cover with foil and prick foil with a fork. Bake until the pots de crème are set but jiggle slightly when nudged, 35 to 45 minutes.
- Cool to room temperature, then cover with plastic wrap and chill until firm. Serve topped with whipped cream and a sprinkling of the reserved pistachios.
Nutrition Facts : @context http, Calories 400, UnsaturatedFat 15 grams, Carbohydrate 35 grams, Fat 27 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 11 grams, Sodium 139 milligrams, Sugar 29 grams
CHOCOLATE POTS DE CREME FOR TWO
These rich, elegant chocolate custards are the perfect end to a romantic dinner for two.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 5h25m
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Bring 1/2 cup plus 2 tablespoons cream, the espresso, and vanilla to a simmer; pour over chocolate in a medium bowl. Let sit for 3 minutes; whisk until smooth.
- In another medium bowl, whisk together egg yolk, sugar, and a pinch of coarse salt; add warm chocolate mixture in a slow stream, whisking constantly. Strain custard through a fine sieve into a 2-cup glass measuring cup. Let cool completely, stirring occasionally, about 15 minutes.
- Place 2 teacups in the center of a baking dish. Divide custard between cups, and fill pan with enough boiling water to reach halfway up the sides of the teacups. Cover tightly with foil; poke several holes in foil. Bake until custard is set around edges but wobbly in center, about 25 minutes.
- Remove cups from water bath, and let custards cool on a wire rack for 1 hour. Cover, and refrigerate for at least 4 hours, and up to 2 days. Before serving, whisk remaining 2 tablespoons cream to soft peaks, and dollop over pots de creme.
PISTACHIO POT DE CREME
The pistachios add a rich creaminess to this dessert and lend it their pale green colour. This recipe can be done ahead of time
Provided by Abby Girl
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Pour the heavy cream, vanilla and pistachios into a pot and place over medium heat. Bring the cream to a simmer, do not boil.
- In a large bowl, whisk together egg yolks and sugar until the sugar dissolves and the mixture is a lemon colour. Temper the yolks by gradually whisking in the hot cream into the yolks and sugar mixture. Do not add the hot cream too quickly or the eggs will cook. Place mixture into a blender and puree until smooth. Pass the mixture through a fine strainer, discarding any solids.
- Preheat oven to 350.
- Pour the mixture into 6 - 8 oz ramekins, filling them three quarters of the way up. Fill a large shallow baking pan with 1/2" warm water. Carefully place the ramekins in the water bath and bake for about 35 minutes; the centre should just wiggle slightly.
- Remove the pan from the oven and let the ramekins cool in the water for about 10 minutes. Then put them in the fridge for at least 2 hours to chill.
Nutrition Facts : Calories 593.6, Fat 53.2, SaturatedFat 29.6, Cholesterol 347.5, Sodium 53.8, Carbohydrate 23.7, Fiber 1.1, Sugar 17.9, Protein 7.2
CHOCOLATE COCONUT POTS DE CREME
This is the world's best dessert. I think I've been searching for it ever since I was born, and the desire to taste this kind of magnificence is what has led me to spend so many hours of my life in the kitchen. More than anything else I love chocolate. And I really love soft, succulent, rich and melty chocolate with a high fat content and a deep, intense but sweet flavor. Before I created this dessert I always had to choose between flavor and texture, it seems I could never get the exact right combination...until now. It is even richer than a silk pie, more luscious than a mouse, far richer than pudding, and infinitely more delicious than just plain chocolate. If chocolate had a soul, this would be it. From: http://voraciouseats.com/2010/05/14/chocolate-pots-de-creme-the-best-dessert-in-the-world/
Provided by Cake Baker
Categories Dessert
Time 5h10m
Yield 1/2 cup servings, 4 serving(s)
Number Of Ingredients 6
Steps:
- - Break the chocolate up into pieces, put it into a food processor along with the agave nectar, vanilla, nutmeg and cinnamon - don't process it yet! Just wait....
- - Bring the coconut milk up to a simmer on the stove, and then pour it over the ingredients in the food processor.
- - Blend everything together until smooth and creamy, pour into ramekins or coffee cups if that is all you have, and chill for about 5 hours until firm and creamy.
- * I am the world's foremost hater of all things coconut, but coconut milk is really growing on me. It is light and fragrant and not at all coconuty. Believe me, in this dessert you can't even taste it!
Nutrition Facts : Calories 549.1, Fat 35.5, SaturatedFat 27.5, Sodium 45.9, Carbohydrate 65.8, Fiber 6.1, Sugar 53.8, Protein 5.8
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.
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 POTS DE CRèME (COOKING FOR 2)
Don't let the French name fool you-these might be the quickest, easiest desserts you'll ever make (and if you're wondering, it's pronounced "poh-deh-crem"). Pots de crème are surprisingly simple baked custards, and this indulgent chocolate version is the ideal for a date night at home. They're sophisticated, rich and elegant and sized just right.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 2
Number Of Ingredients 7
Steps:
- Place chocolate chips, sugar, salt and vanilla in blender.
- In small microwavable bowl, microwave whipping cream uncovered on High, in 20-second increments, 1 to 2 minutes or until cream begins to boil. Pour hot cream into blender; cover and blend until smooth.
- Pour chocolate mixture into 2 small dessert bowls. Cover and refrigerate at least 2 hours until set and cold. Garnish with sweetened whipped cream and chocolate curls.
Nutrition Facts : Calories 410, Carbohydrate 32 g, Cholesterol 65 mg, Fat 6, Fiber 1 g, Protein 3 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 30 g, TransFat 1/2 g
EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME
This is restaurant-grade pudding you can make at home. It's dense yet buoyant with a profound chocolate flavor thanks to the use of bittersweet and unsweetened chocolate. A healthy dose of salt balances it all out.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 11 grams, Carbohydrate 20 grams, Fat 32 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 19 grams, Sodium 78 milligrams, Sugar 17 grams
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