Easy Chocolate Pots De Creme Recipes

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EASY POTS DE CREME



Easy Pots de Creme image

A simplified version of pots de creme that is irresistible and takes no time to make!

Provided by Sarah James

Categories     World Cuisine Recipes     European     French

Time 3h30m

Yield 8

Number Of Ingredients 8

5 egg yolks
5 tablespoons white sugar
¼ teaspoon salt
¾ cup heavy cream
½ cup half-and-half
10 ounces bittersweet chocolate, finely chopped
1 tablespoon vanilla extract
1 cup very strong, very hot coffee

Steps:

  • Combine egg yolks, sugar, and salt in a blender. Blend until smooth. Add heavy cream and half-and-half; blend again. Add chocolate and vanilla extract and blend until chocolate is very finely chopped. Carefully pour hot coffee through the opening while blender is running; blend until chocolate is melted and smooth.
  • Pour mixture into small serving dishes. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 29.6 g, Cholesterol 165.7 mg, Fat 24.5 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 14.5 g, Sodium 94.9 mg, Sugar 23.9 g

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.

EASY CHOCOLATE POTS DE CRèME



Easy Chocolate Pots de Crème image

These chocolate pots de crème are no-bake, no-cook, and made in a blender in 5 minutes. Rich, decadent, and perfect for special occasions!

Provided by Averie Sunshine

Categories     Dessert

Time 2h5m

Number Of Ingredients 6

2/3 cup semi-sweet chocolate chips
1/4 cup granulated sugar
1/8 teaspoon salt
1 cup heavy whipping cream
whipped cream or whipped topping, optional for serving
chocolate shavings, optional for serving

Steps:

  • To the canister of a high speed blender, add the chocolate chips, sugar, salt, and process on high speed until you have fine chocolate dust; set aside.
  • To a microwave-safe glass measuring cup, add the heavy cream and heat on high power until just boiling, about 1 1/2 to 2 minutes, but check every 15 seconds or so after 1 minute has passed.
  • Pour the cream into the blender and process on high speed until smooth.
  • Evenly divide the chocolate mixture between 2 to 4 ramekins (read blog post for my commentary), cover, and place ramekins in the fridge for at least 2 hours, or until set.
  • Optionally garnish with whipped cream and/or chocolate shavings before serving.

Nutrition Facts : Calories 410 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 69 milligrams cholesterol, Fat 32 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 85 grams sodium, Sugar 32 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

CHOCOLATE POTS DE CREME



Chocolate Pots de Creme image

Provided by Food Network

Categories     dessert

Time 2h

Yield 6 servings

Number Of Ingredients 6

6.5 ounces 72 percent bittersweet chocolate, finely chopped
1 1/4 cups heavy cream
3/4 cup whole milk
5 large egg yolks
2/3 cup sugar
2 teaspoons vanilla bean paste

Steps:

  • Position a rack in the middle of the oven and heat the oven to 325 degrees F.
  • Put the chocolate into a medium bowl. Combine the cream and milk in a small saucepan and bring to a boil over medium heat. Pour the hot cream over the chocolate. Let sit for 30 seconds or so to allow the chocolate to melt, then stir together until smooth.
  • In a small bowl, whisk together the egg yolks, sugar, and vanilla paste. Slowly stream the egg mixture into the chocolate mixture, whisking constantly. Strain the custard through a fine-mesh sieve into a bowl or pitcher, then pour into six 4-ounce ramekins or ceramic cups or bowls.
  • Arrange the ramekins in a baking dish or pan and carefully add enough hot water to come about two-thirds of the way up the sides of the ramekins. Carefully place the baking dish in the oven and bake for 30 minutes. Remove the baking dish from the oven and let the pots de creme sit in the hot water for 5 minutes. If they still appear very jiggly in the middle, let them sit for another 5 minutes in the hot water. You want the custards to be very firm around the edges and to barely move toward the center when gently shaken.
  • Remove the ramekins from the hot water and let cool in a cool area of the kitchen before serving, or chill to serve cold.

EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME



Extra-Bittersweet Chocolate Pots de Crème image

This is restaurant-grade pudding you can make at home. It's dense yet buoyant with a profound chocolate flavor thanks to the use of bittersweet and unsweetened chocolate. A healthy dose of salt balances it all out.

Provided by Melissa Clark

Categories     custards and puddings, dessert

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 cups heavy cream
1/2 cup whole milk
3 ounces bittersweet chocolate, finely chopped
1 ounce unsweetened chocolate, finely chopped
4 egg yolks
3 tablespoons sugar
1/8 teaspoon kosher salt
Crème fraîche or whipped cream, for serving

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.

Nutrition Facts : @context http, Calories 369, UnsaturatedFat 11 grams, Carbohydrate 20 grams, Fat 32 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 19 grams, Sodium 78 milligrams, Sugar 17 grams

SLOW-COOKER CHOCOLATE POTS DE CREME



Slow-Cooker Chocolate Pots de Creme image

Lunch on the go just got a whole lot sweeter. Tuck jars of rich chocolate custard into lunch bags for a midday treat. These desserts in a jar are fun for picnics, too. -Nick Iverson, Denver, Colorado

Provided by Taste of Home

Categories     Desserts

Time 4h20m

Yield 8 servings

Number Of Ingredients 9

2 cups heavy whipping cream
8 ounces bittersweet chocolate, finely chopped
1 tablespoon instant espresso powder
4 large egg yolks, room temperature
1/4 cup sugar
1/4 teaspoon salt
1 tablespoon vanilla extract
3 cups hot water
Optional: Whipped cream, grated chocolate and fresh raspberries

Steps:

  • Place cream, chocolate and espresso in a microwave-safe bowl; microwave on high until chocolate is melted and cream is hot, 4 minutes. Whisk to combine., In a large bowl, whisk egg yolks, sugar and salt until blended but not foamy. Slowly whisk in cream mixture; stir in extract. , Ladle egg mixture into eight 4-ounce jars. Center lids on jars and screw on bands until fingertip tight. Add hot water to a 7-qt. slow cooker; place jars in slow cooker. Cook, covered, on low until set, about 4 hours. Remove jars from slow cooker; cool on counter for 30 minutes. Refrigerate until cold, about 2 hours. , If desired, top with whipped cream, grated chocolate and raspberries.

Nutrition Facts : Calories 424 calories, Fat 34g fat (21g saturated fat), Cholesterol 160mg cholesterol, Sodium 94mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 5g protein.

POTS DE CREME



Pots de Creme image

Looking for an easy recipe to make for your sweetheart? Served in pretty, stemmed glasses, this chocolaty custard is sure to set the mood for a special evening.-Connie Dreyfoos, Cincinnati, Ohio

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 5 servings.

Number Of Ingredients 7

1 large egg
2 tablespoons sugar
Dash salt
3/4 cup half-and-half cream
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
Whipped cream, optional

Steps:

  • In a small saucepan, combine the egg, sugar and salt. Whisk in cream. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat; whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate for 8 hours or overnight. Garnish with whipped cream if desired.

Nutrition Facts :

CHOCOLATE POTS DE CRèME



Chocolate Pots de Crème image

At Cafe Tamayo in Saugerties, this rich dessert is topped with whipped cream.

Yield Makes 6 servings

Number Of Ingredients 5

2 cups whipping cream
1/2 cup whole milk
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large egg yolks
1/3 cup sugar

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 CRèME



Chocolate Pots de Crème image

These pots de crème are ridiculously easy and ridiculously good. Don't despair if you don't have eight 4-ounce ramekins; you can use a variety of teacups, prep bowls, or even canning jars of any size. You can also make these a few days ahead of time if you like. Just be sure to wrap them tightly in plastic and remove any particularly stinky items from the refrigerator (chocolate is prone to absorbing neighboring odors).

Yield MAKES 8

Number Of Ingredients 8

6 ounces semisweet or bittersweet chocolate, chopped (see Note)
2 cups heavy cream
3/4 cup plus 2 tablespoons (7 ounces) half-and-half
1/8 teaspoon kosher salt
6 tablespoons sugar
9 large egg yolks
1/2 teaspoon pure vanilla extract
Whipped cream and shaved chocolate, for garnish

Steps:

  • Put the chocolate in a medium heatproof bowl and set aside.
  • Combine the cream, half-and-half, salt, and 3 tablespoons of the sugar in a medium saucepan and put over medium-high heat. Cook, stirring occasionally, just until it starts to approach a simmer, about 4 minutes-you'll know it's ready when small bubbles appear around the edge of the pan. Remove from the heat.
  • Combine the egg yolks and the remaining 3 tablespoons sugar in a medium bowl, and whisk until combined and smooth. Whisking the eggs constantly, slowly pour in about 1 cup of the milk mixture. Then pour the yolk mixture into the pan, whisking constantly until smooth.
  • Put the pan over medium-high heat and cook, stirring constantly with a heatproof rubber spatula, until the mixture is thick and about the consistency of a pureed soup, 2 to 3 minutes.
  • Pour the cream mixture over the chopped chocolate and let stand for 3 to 5 minutes. Then slowly and gently stir with a whisk-try not to incorporate any air. When smooth, add the vanilla extract and stir again to blend. Pour the mixture through a fine strainer into a large-lipped measuring cup.
  • Divide evenly into eight 4-ounce cups or ramekins and refrigerate, uncovered. After 2 hours, cover with plastic wrap and refrigerate for at least 4 hours longer.
  • To serve, let the ramekins come to room temperature (about 30 minutes) and then top with the whipped cream and shaved chocolate.
  • The type of chocolate you use has a significant impact on the flavor and texture of this luscious dessert. With bittersweet chocolate (60 to 65 percent cacao), the pots will be intensely chocolaty and almost truffle-like; using semisweet chocolate (around 52 percent cacao) yields a sweeter, mellower, more pudding-like treat.

CHOCOLATE-CARDAMOM POTS DE CRèME



Chocolate-Cardamom Pots de Crème image

Rich and creamy with a hit of floral cardamom, these puddings are a perfect make-ahead dessert. For the most flavor, make sure to break open the cardamom pods and crush the seeds using a mortar or pestle or the handle of a wooden spoon. Semisweet chocolate is recommended, as bittersweet will mask the cardamom, but they are interchangeable if you prefer chocolate with a higher cacao percentage. (Accordingly, you may want to use the higher amount of cardamom if cooking with bittersweet chocolate, but do go easy: A little cardamom goes a long way.) You'll need to use chopped chocolate bars or chocolate fèves for these pots de crème. Chocolate chips are made with stabilizers that inhibit melting, so would result in a pudding that is less smooth and spoonable.

Provided by Yossy Arefi

Categories     custards and puddings, dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 8

2 cups/480 milliliters heavy cream
3 to 5 green cardamom pods, crushed, or 1/2 to 1 teaspoon ground cardamom
1 cup/240 milliliters whole milk
6 ounces/170 grams semisweet or bittersweet chocolate bars or fèves (not chips), finely chopped
4 large egg yolks
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
2 tablespoons granulated sugar, plus more for the whipped cardamom cream

Steps:

  • Combine the heavy cream and cardamom in a medium saucepan. Heat over medium-high until just boiling. Turn the heat off, cover and steep until infused, 2 hours.
  • Arrange a rack in the center of the oven and heat oven to 300 degrees. Arrange 6 to 8 (4- to 6-ounce) oven-safe ramekins in a roasting pan or large baking dish at least 2 inches deep.
  • Strain the infused cream through a fine-mesh sieve to remove the cardamom pods. Wipe out the saucepan. Add 1 cup/240 milliliters of the infused cream to the saucepan along with the whole milk. Chill remaining infused cream in an airtight container in the refrigerator.
  • Bring the cream and milk mixture to a boil, then remove from the heat. Add the chopped chocolate and whisk until smooth.
  • In a large bowl, combine the egg yolks, vanilla, salt and 2 tablespoons sugar and whisk by hand or using an electric mixer until pale yellow, foamy and thickened, about 3 minutes.
  • Whisking constantly, slowly pour the warm chocolate mixture into the egg mixture until well combined. Transfer the custard to a measuring cup or other container with a spout. You should have about 4 cups of custard.
  • Divide the custard among the ramekins and carefully transfer the roasting pan to the oven. Pour hot tap water into the roasting pan until it reaches halfway up the sides of the ramekins. Tent the pan with a piece of aluminum foil and use a fork or paring knife to poke a few holes in the foil.
  • Bake the pots de crème until the tops are set but still jiggly, 35 to 45 minutes, depending on the size of the ramekins. The custard will puff up slightly as it bakes, then deflate as it cools. Remove the foil, and let the pots cool in the pan for a few minutes, until they are easier to handle, then transfer them to a rack to cool to room temperature.
  • Transfer to the refrigerator and chill until completely cool, at least 2 hours. (These can be made up to 2 days in advance.) Cover each ramekin with plastic wrap if you plan to keep them in the refrigerator for more than a couple of hours after they have cooled. To serve, whisk reserved infused cream to soft peaks (it will be loose) with 1 to 2 teaspoons sugar and top each pot de crème with a dollop of cream.

Nutrition Facts : @context http, Calories 371, UnsaturatedFat 11 grams, Carbohydrate 20 grams, Fat 32 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 19 grams, Sodium 72 milligrams, Sugar 18 grams

CHOCOLATE POTS DE CRèME (COOKING FOR 2)



Chocolate Pots de Crème (Cooking for 2) image

Don't let the French name fool you-these might be the quickest, easiest desserts you'll ever make (and if you're wondering, it's pronounced "poh-deh-crem"). Pots de crème are surprisingly simple baked custards, and this indulgent chocolate version is the ideal for a date night at home. They're sophisticated, rich and elegant and sized just right.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 2

Number Of Ingredients 7

1/3 cup bittersweet chocolate chips (2 oz)
2 tablespoons sugar
1/8 teaspoon salt
1/2 teaspoon vanilla
1/2 cup heavy whipping cream
Sweetened whipped cream, if desired
Chocolate curls, if desired

Steps:

  • Place chocolate chips, sugar, salt and vanilla in blender.
  • In small microwavable bowl, microwave whipping cream uncovered on High, in 20-second increments, 1 to 2 minutes or until cream begins to boil. Pour hot cream into blender; cover and blend until smooth.
  • Pour chocolate mixture into 2 small dessert bowls. Cover and refrigerate at least 2 hours until set and cold. Garnish with sweetened whipped cream and chocolate curls.

Nutrition Facts : Calories 410, Carbohydrate 32 g, Cholesterol 65 mg, Fat 6, Fiber 1 g, Protein 3 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 30 g, TransFat 1/2 g

CHOCOLATE POTS DE CREME



Chocolate Pots de Creme image

We served this chocolate Pots de Creme with hazelnut cookies, but store-bought biscotti or other crisp cookies would be equally appropriate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 4

Number Of Ingredients 9

1 1/4 cups half-and-half
3 ounces bittersweet chocolate, finely chopped
1/4 cup sugar
3 large egg yolks
1/2 teaspoon pure vanilla extract
1 tablespoon unsweetened cocoa powder
Pinch of salt
1 tablespoon hazelnut-flavored liqueur, such as Frangelico (optional)
Whipped cream, for serving (optional)

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.

CHOCOLATE POTS DE CRèME WITH CRèME FRAîCHE



Chocolate Pots de Crème with Crème Fraîche image

An easy and decadent chocolate dessert that can be made ahead of time!

Provided by Marilena Leavitt

Categories     Chocolate Dessert

Time 45m

Yield 6-8

Number Of Ingredients 10

1½ cups heavy cream
½ cup whole milk
4 oz. bittersweet chocolate (60% cacao), finely chopped
1 oz. unsweetened chocolate, finely chopped
2 tsp. instant espresso powder (see note, below)
4 large egg yolks
3-4 TBSP. sugar
⅛ tsp. salt
--- --- crème fraîche or regular whipped cream
--- --- shaved dark chocolate, for decoration

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.

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  • Place the cream, egg yolks, sugar and salt in a medium saucepan over medium heat, whisking to combine the ingredients. Continue to whisk continually until the mixture just starts to bubble and is thick enough to coat the back of a spoon.
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2021-07-02 Instructions. Add the white chocolate to a large heat-proof bowl, and set aside. Add the cream, sugar, salt, and vanilla to a microwave-safe bowl or jug, and heat on high for 30 seconds (800W). Stir to combine the sugar into the cream, then heat for a further 30 seconds.
From marshasbakingaddiction.com


EASY DARK CHOCOLATE POTS DE CREME - COOK EAT WELL
2020-02-07 Heat coconut milk until very hot (do not boil). With blender running on low, slowly and carefully pour hot coconut milk into blender. Blend until chocolate is completely melted, and the mixture is smooth and thick. Pour into serving cups and refrigerate until set, about 2 hours. Garnish with raspberries.
From cookeatpaleo.com


EASY CHOCOLATE POTS DE CREME - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Easy Chocolate Pots De Creme are provided here for you to discover and enjoy ... Stuffed Bell Pepper Recipe Easy Green Peppers Recipes Easy Easy Tri Color Pasta Recipe Pasta Salad Recipes Easy Tricolor Easy Game Night Menu Easy Game Day Menu 25 Easy Game Day Appetizers Easy Game Day Snacks Recipes 20 Easy Mousse …
From recipeshappy.com


BEST CHOCOLATE POTS DE CRèME RECIPE - DELISH
2022-02-13 Directions. In a medium saucepan, heat the cream, yolks, sugar, and salt over medium heat. Do not let it come to a boil. Continuously stir the cream mixture until it thickens enough to coat the ...
From delish.com


EASY NO BAKE CHOCOLATE POTS DE CREME - FOODIECHEF
2021-10-22 Instructions. Place saucepot on stove and set to low heat. Add sugar, cornstarch, salt and stir. Add ⅓ cup of milk and stir to a pasty consistency. Add 6 eggs, vanilla, and the rest of the milk and stir until mixture thickens. Do not rush the heat here, keep stirring until the mix becomes a rich and golden sauce.
From foodiechef.net


CHOCOLATE POTS DE CRèME RECIPE - PILLSBURY.COM
Cook 8 minutes, stirring constantly, until thermometer reads 160°F. Remove bowl from heat. Add chocolate, rum and vanilla; stir until chocolate is melted and mixture is smooth. 2. Pour mixture evenly into 10 (4-oz) ramekins or custard cups. Cover; refrigerate 8 hours. Garnish with whipped cream, raspberries and mint.
From pillsbury.com


CHOCOLATE POT DE CRèME RECIPE | THE RECIPE CRITIC
2022-01-31 Preheat the oven to 325°. Chop the chocolate into small pieces and set aside. In a medium saucepan, heat the cream and milk to just barely simmering. Remove from the heat and add the chocolate. Whisk until the chocolate is fully melted and smooth. In a large bowl whisk together the egg yolks and sugar.
From therecipecritic.com


CHOCOLATE POTS DE CREME | RECIPE - RACHAEL RAY SHOW
Preparation. Bring milk to a boil in a small pan over moderate heat. In a blender or food processor using the low setting, combine egg, 2 tablespoons of sugar, espresso powder, salt, semisweet chips and whiskey. With the machine off, add boiling milk in a slow stream—the hot milk will cook the egg and melt the chocolate.
From rachaelrayshow.com


CHOCOLATE POTS DE CRèME - COOKING CLASSY
For the Pots de Crème: Place chocolate in a blender, set aside. Add heavy cream, milk, sugar, egg yolks and salt to a medium saucepan and whisk until well combined. Set saucepan over medium heat and cooking, stirring constantly with a spatula while scraping along bottom and sides of pan, until mixture has thickened slightly and nearly boils ...
From cookingclassy.com


CHOCOLATE POTS DE CREME RECIPE | MYRECIPES
Set bowl over a saucepan of simmering water. Cook, stirring constantly, 8 minutes or until a thermometer registers 160°. Remove bowl from heat; add chocolate, vanilla, and, if desired, rum, stirring until chocolate melts and mixture is smooth. Pour chocolate mixture evenly into 10 (4-ounce) ramekins or small glasses.
From myrecipes.com


EASY DARK CHOCOLATE POTS - 6 INGREDIENTS AND 5 MINUTES - SUGAR …
2020-04-23 Instructions. Place all ingredients (except the butter) in a small saucepan over low heat. Whisk the ingredients together then heat, whisking occasionally until the chocolate has melted and the sugar has dissolved. Continue to heat on low, whisking gently but constantly until the mixture thickens.
From sugarsaltmagic.com


EASY CHOCOLATE POTS DE CRèME | RECIPE | EASY CHOCOLATE DESSERTS, …
May 19, 2019 - Easy Chocolate Pots de Crème - A deliciously rich and creamy no-bake chocolate pudding that is super easy to make, and only requires 5 simple ingredients! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up ...
From pinterest.ca


CHOCOLATE POTS DE CREME RECIPE - THE COOKIE ROOKIE®
2018-11-26 Place the chocolate chips, salt, sugar, espresso powder in a food processor or blender. Mix until finely ground. In a small bowl, slightly whisk the egg and add it to the chocolate mixture – pulse just until smooth. In a microwave-safe bowl, bring the cream to a low boil.
From thecookierookie.com


EASY POTS DE CREME RECIPE / WATCH QUICK COOKING VIDEOS
2022-05-12 Add chocolate and vanilla extract and . Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Ingredients · 3/4 cup heavy cream · 1/2 teaspoon instant espresso powder · 1/4 teaspoon pure vanilla extract · …
From teriakisalmon.blogspot.com


EASY POTS DE CREME - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Easy Pots De Creme are provided here for you to discover and enjoy ... Crustless Mexican Quiche Recipes Easy Easy Fodmap Chicken Recipes Easy Bagel Dip Recipe Easy Bagel Recipes Allrecipes Very Easy Slow Cooker Recipes Easy Calico Bean Recipe Easy Authentic Asian Recipes Easy Beef Manicotti Recipe Easy Campbell …
From recipeshappy.com


QUICK POTS DE CRèME | KING ARTHUR BAKING
2013-08-27 Add 4 tablespoons melted butter; pulse to blend. Press the mixture into the bottom and up the sides of a 9" pie pan. Place in the fridge to chill while you make the pots de crème, which will now become pie filling. Double the pots de crème recipe, using 2 cups chips, 2 eggs, 2 cups cream, etc. Pour it into the chilled crust.
From kingarthurbaking.com


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