Chocolate Tea Pots Recipes

CHOCOLATE POTS

Steps:

• Preheat the oven to 160ºC/325ºF/gas 3.
• Snap the chocolate into a heatproof bowl, add the butter and a pinch of sea salt and place over a pan of gently simmering water until smooth and melted, stirring occasionally. Remove from the heat and leave to cool for 15 minutes.
• In a separate bowl, whisk the sugar and eggs together until thick and fluffy. Whisking constantly, pour the chocolate mixture into the eggs, until combined.
• Divide between 12 small ovenproof teacups or ramekins, then place them in a large, deep roasting tray. Place the tray in the oven, then carefully pour enough boiling kettle water into the tray to come halfway up the side of the cups.
• Bake for 25 minutes, then carefully remove the cups from the tray and leave them to sit for at least 15 minutes before serving.
• Meanwhile, to make the syrup, squeeze all the clementine juice through a sieve into a small pan.
• Add the sugar and bring to the boil, then reduce to a gentle simmer for 15 minutes, or until starting to thicken and coat the back of a spoon.
• Remove from the heat and leave to cool to room temperature. For maximum pleasure, enjoy the chocolate pots at room temperature - if they're hot, they'll be too runny, and if they even touch the fridge, they become too firm. Serve with a spoonful of crème fraîche and a drizzle of the syrup. Heaven.

CHOCOLATE TEA-POTS

Steps:

• Put the cream, milk and contents of the teabags in a saucepan. Gently bring to the boil, then pour through a fine sieve over the chocolate in a big bowl. Stir until all the chocolate is melted. Scrape into a jug and divide between 12 small cups or pots. Chill until firm.

CHOCOLATE POTS

Steps:

• In a thick-bottomed pot, heat the cream until near boiling. Remove and set aside for 1 minute before adding chocolate. Stir in until melted and smooth. Once melted, stir in egg yolks and brandy. Cool slightly, add butter and stir until smooth and shiny. Pour into individual serving pots.
• PS. Sometimes if you add the butter when the chocolate isn't cool enough it will make the chocolate look as if it has split. To rectify this allow the mixture to cool a little longer before stirring in some cold milk, a little at a time, until you have a smooth consistency again.

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.

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.

ULTIMATE CHOCOLATE DESSERT

Steps:

• Stir chocolate, instant coffee, and salt together in a medium bowl.
• Heat cream, sugar, and vanilla in a saucepan over medium heat, stirring constantly, until it just begins to simmer.
• Pour hot cream mixture over the chocolate mixture; let sit for 1 minute.
• Whisk the chocolate and cream mixture for 1-2 minutes until combined.
• Pour the mixture into four small espresso cups. Tap to remove any air bubbles. Chill thoroughly in the refrigerator for at least 4 hours.
• Serve topped with grated chocolate, or add lightly whipped cream and dust with cocoa powder.