Dark Chocolate Pots De Creme Recipe Recipe For Stuffed

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CHOCOLATE AND COFFEE POTS DE CREME



Chocolate and Coffee Pots de Creme image

Provided by Food Network

Categories     dessert

Number Of Ingredients 7

2 cups heavy whipping cream
1/3 cup sugar
6 egg yolks
1 vanilla bean, split
12 ounces bittersweet chocolate, cut into 1/4-inch pieces
1/2 cup very strong, prepared, espresso coffee
8 pot de creme cups (4 to 5 ounces each)

Steps:

  • Bring the cream and sugar to a boil with the vanilla bean in a saucepan.
  • Whisk yolks in a bowl. Whisk about a third of the boiling cream into the yolks. Return remaining cream to a boil and whisk in yolk mixture. Continue to cook, whisking constantly, another 15 or 20 seconds, until slightly thickened.
  • Strain cream into a bowl and add chocolate. Whisk smooth, whisk in coffee, and pour into molds. Refrigerate until cooled.
  • Serve the pots de creme alone, or with a crisp cookie. Storage suggestion: For advance preparation, cover the pots de creme with plastic wrap and refrigerate. Uncover and leave at room temperature for an hour before serving

CHOCOLATE POTS DE CREME



Chocolate Pots de Creme image

Provided by Food Network Kitchen

Categories     dessert

Time 2h16m

Yield 6 - 8 servings

Number Of Ingredients 7

9 ounces high-quality semisweet chocolate, chopped
1 1/2 cups whole milk
1 1/2 cups heavy cream
6 large egg yolks
5 tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate)
1/4 teaspoon salt
1 tablespoon confectioners' sugar

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



Chocolate Pots de Crème image

This is the French classic that everyone knows and loves. I've resisted doing anything to change it, except be more generous with the chocolate than the pastry chef in the average Parisian bistro. Excusez-moi, but I like chocolate so much that I just couldn't help myself. This recipe is a good place to use top-notch chocolate, French or otherwise. You won't regret it when your spoon cuts through the glossy surface and dives into the smooth custard below. For best results, use a high-percentage dark chocolate, one that's 60 to 70 percent cacao.

Yield makes 6 servings

Number Of Ingredients 7

7 ounces (200 g) bittersweet or semisweet chocolate, chopped
2 cups (500 ml) half-and-half
3 tablespoons (45 g) sugar
1 teaspoon instant espresso or coffee powder (optional)
Pinch of salt
6 large egg yolks
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350°F (175°C). Set six 4- to 6-ounce (125- to 180-ml) ramekins or custard cups in a roasting pan or deep baking dish.
  • Put the chocolate in a large heatproof bowl. In a medium saucepan, heat the half-and-half, sugar, instant espresso or coffee powder, if using, and salt until quite hot, stirring to dissolve the sugar. Pour the hot half-and-half mixture over the chocolate and whisk until the chocolate is completely melted and smooth. Let cool until tepid, then whisk in the egg yolks and the vanilla. (If the mixture looks at all grainy, whisk well or purée in a blender until smooth.)
  • Transfer the custard mixture to a large measuring cup or pitcher and divide evenly among the ramekins.
  • Fill the roasting pan or baking dish with warm water to reach halfway up the sides of the ramekins. Cover the pan tightly with aluminum foil and bake until the perimeters of the custards are just set and the centers are still slightly jiggly, about 35 minutes.
  • Transfer the custards from the water bath to a wire rack and let cool.
  • Serve slightly warm or at room temperature, garnished with small mounds of whipped cream (page 239) and chocolate shavings (see page 8).
  • The custard mixture can be stored in the refrigerator for up to 3 days before baking. Once baked, the custards can be chilled for up to 2 days (although they're much better when they haven't been refrigerated). Bring them to room temperature before serving.

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