Creme Au Chocolat Chocolate Cream Recipes

CREME AU CHOCOLAT

Steps:

• Heat cream, chocolate, and sugar in a saucepan over medium heat, stirring constantly, until chocolate is melted and smooth.
• Pour a little of the melted chocolate mixture into the beaten egg yolks; mix until smooth. Pour back into the pot with the remaining chocolate. Heat gently, stirring constantly, until custard thickens slightly. Spoon into small dessert bowls and garnish with whipped cream.

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

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 POTS DE CREME

Steps:

• Preheat oven to 300 degrees. Bring half-and-half just to a simmer in a small saucepan. Remove from heat; add chocolate and sugar. Let stand 5 minutes.
• In a large bowl, stir together yolks, vanilla, cocoa, salt, and liqueur if desired. With a fork, stir chocolate mixture until smooth, then gradually stir into yolk mixture. Pour through a fine sieve into a glass measuring cup.
• Place 4 custard cups or ramekins (3 to 4 ounces each) in a shallow roasting pan, and divide chocolate mixture among them. Pour hot water into the pan so it reaches halfway up the sides of cups.
• Bake until custards are almost set in centers, about 30 minutes (custards will firm as they cool). Carefully remove cups from hot-water bath; let cool slightly.
• Cover with plastic wrap; refrigerate. Just before serving, dollop with whipped cream, if desired.

EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME

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.

POTS DE CREME AU CHOCOLAT

Steps:

• Preheat oven to 325.
• Heat cream and sugar in double boiler, stirring constanly until sugar is dissolved.
• Add chocolate, stir until well blended.
• Remove from heat and set aside.
• Place egg yolks in a bowl whip high speed,1 minute.
• Reduce speed and gradually add cream mixture, whip until well blended.
• Fill 6 (6 ounce) custard cupd 2/3 full.
• Place cups in a 13 x 9 pan and pour boilding water into pan around cups to about 1 1/2 inches deep.
• Bake 20- 25 minutes or until firm.
• Chill 2 hours.

CREME AU CHOCOLAT

Steps:

• Bring the milk and instant coffee to a boil in a saucepan.
• Meanwhile, place the egg, egg yolks and sugar in a bowl and mix well. Add the flour and mix it in well.
• Whisk about 1 cup of the hot milk and coffee into the egg mixture in the bowl and combine well. Then, pour the contents of the bowl into the saucepan and bring the mixture to a boil, stirring constantly with a whisk.
• Transfer the hot mixture to a bowl, add the chocolate pieces, and mix every 2 or 3 minutes, until the chocolate has melted and is mixed in well. Cool. Serve with cookies, if desired.

CREME AU CHOCOLAT - CHOCOLATE CREAM

Steps:

• Melt chocolate in the top of a double boiler; add hot water to make a smooth paste.
• Beat egg whites to stiff peaks; beat egg yolks until very light.
• Add chocolate mixture to beaten egg yolks; fold in egg whites, vanilla and salt.
• Place in a bowl and chill thoroughly.
• Serve with whipped cream.