Chocolate Pots De Crème With Crème Fraîche Recipes

CHOCOLATE POTS DE CREME

Steps:

• Preheat oven to 325 degrees
• Heat milk, cream, and salt in a heavy saucepan to a simmer.
• Then remove from heat and pour over chocolate chips. Mix well.
• In a separate bowl whisk eggs and sugar.
• Add chocolate and cream mixture to the eggs. Mix well.
• Pour into 4, 6-ounce ramekins
• Set the ramekins in another deep baking pan filled halfway with water.
• Bake for 40-50 minutes or until they somewhat set but still slightly jiggly in the middle.
• Remove from the oven.
• After a minute or two remove ramekins from water and let cool.
• Top with whipped cream and chocolate bits.

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 POTS DE CRèME WITH CRèME FRAîCHE

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

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 POT DE CREME

Steps:

• Chop 6 ounces of dark chocolate using a sharp knife. Make sure the chunks are cut up into tiny pieces. This will ensure that they melt faster. Then add the chocolate into a large mixing bowl and set it aside. Note: you want the chocolate pieces to be very small. This will help them melt faster.
• In a saucepan, add 2 cups of heavy cream, 4 egg yolks, 1/4 cup of sugar, 1/8 tsp salt, and 1/2 tsp vanilla.
• Bring the saucepan over medium-high heat for about 6-7 minutes and let it come to a slight boil making sure to stir constantly with a whisk. Then quickly take it off the heat and pour it over the chopped chocolate. Quickly stir with a whiak until the chocolate has completely melted.
• Once everything is well combined, pour the pot de creme mixture through a fine-mesh sieve into a large spouted measuring cup. The sieve will catch any clumps that might have accumulated from the egg yolks.
• Now pour the chocolate mixture into each ramekin about 3/4 full. I used 4 oz ramekins.
• Let them cool to room temperature, cover with plastic wrap and let them chill in the fridge for about 4 hours. Garnish with whipped cream, chocolate shavings, and/or berries.

CHOCOLATE CREME FRAICHE POT

Steps:

• Put the creme fraiche into a medium saucepan and place over medium heat. Stir until it begins to bubble and add the chopped chocolate. Stir well until the chocolate melts and the mixture is smooth. Pour into 8 souffle cups and chill, covered, for 2 hours. Serve with a dollop of whipped cream and a sprinkle of cocoa powder.

VANILLA POTS DE CREME WITH CHOCOLATE SAUCE

Steps:

• Preheat the oven to 325 degrees. To make the chocolate sauce, place the chocolate in the top of a double boiler set over barely simmering water. Heat, stirring occasionally, until melted. Remove from the heat and whisk in the cream. Coat the bottom of 6 6-ounce ramekins or pots de creme cups with the chocolate sauce and set aside.
• To make the custard, place the milk and cream in a medium saucepan. Scrape the seeds from the vanilla bean into the milk and add the pod. Bring the milk to a boil over medium heat, cover, remove from the heat and let stand 10 minutes. Meanwhile, in a large bowl, whisk together the yolks and sugar until thick and pale yellow. Stirring constantly, whisk the warm milk into the yolks. Add the salt and strain the mixture into a bowl. Let stand for 2 to 3 minutes and skim the foam from the top.
• Ladle the custard into the chocolate-lined molds and place them in a deep baking pan. Pour enough hot water in the pan to come halfway up the sides of the ramekins, and cover the baking pan with aluminum foil. Bake until the pots de creme are just set (they will tremble slightly in the center when shaken) and a small knife inserted into the center comes out clean, about 55 minutes.
• Remove the molds from the water and let cool. Serve the pots de creme in the molds, warm or chilled.