Chocolate Tea Pots De Crème Recipes

SMOKED-TEA-INFUSED CHOCOLATE POTS DE CRèME

Steps:

• Place finely chopped bittersweet chocolate in large bowl. Bring heavy whipping cream, whole milk, and smoked tea to simmer in heavy medium saucepan over medium heat. Turn off heat; add 1/4 cup sugar and stir to dissolve. Steep tea uncovered 5 minutes.
• Whisk egg yolks and remaining 1/4 cup sugar in medium bowl to blend. Gradually whisk hot cream mixture into yolk mixture, then strain over chocolate. Let stand 2 minutes. Whisk until chocolate is melted and custard is smooth. Cover and chill custard overnight.
• Position rack in center of oven and preheat to 300°F. Divide custard among eight 3/4-cup ramekins or custard cups. Cover each ramekin with plastic wrap and arrange ramekins in large roasting pan. Carefully add enough warm water to roasting pan to come halfway up sides of ramekins.
• Bake custards in water bath until just set in center, about 55 minutes. Remove ramekins from water. Uncover and refrigerate until cold, at least 6 hours. DO AHEAD: Custards can be made 1 day ahead. Cover and keep refrigerated.
• Combine cream and sugar in medium bowl. Scrape in seeds from vanilla bean; whisk until peaks form. Dollop cream atop custards and serve.

CHOCOLATE TEA POTS DE CRèME

Steps:

• Preheat oven to 325° F.
• In a small pot, combine milk and half-and-half and bring to a gentle simmer.
• Add in the six teabags, cover and let steep for about 5 minutes.
• Remove teabags and return pot to stove over a medium-low heat.
• Add in the sugar, salt, cocoa powder, and vanilla extract.
• In a small bowl, add the eggs and whisk them. Then add ¼ cup of the milk mixture, slowly while mixing them. This will temper the eggs.
• Slowly add the egg mixture to the milk mixture while stirring. Don't over-stir---you don't want the mixture to become frothy.
• Increase the heat to medium and continue to slowly stir until the mixture thickens, about 5 minutes.
• The best test for when it is ready is the spoon test. Remove the spoon you have been stirring with and draw your finger across it. Does the remaining mixture run or is it firm? Firm means done.
• Divide the mixture between 6 oven safe jars, such as 4 oz mason jars or ramekins.
• Place the jars in a baking dish. Choose a dish where they can all sit flat and there is a bit of space between the jars. Don't pack them in!
• Fill the baking dish with water such that the jars are covered at least half way.
• Cover with foil and place the baking dish in the oven.
• Bake until the custard is set but a little loose, about 25 minutes.
• Carefully remove the jars from the water bath and let them sit about 30 minutes before serving.
• Top with fresh whipped cream and chocolate sauce.

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.