Extra Bittersweet Chocolate Pots De Crme Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.)

EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME



Extra-Bittersweet Chocolate Pots de Crème image

Provided by simmerandsauce

Time 50m

Number Of Ingredients 8

1 1/2 cups heavy cream
1/2 cup 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 fraiche or whipped cream, optional for serving

Steps:

  • Step 1 Preheat the oven to 300 degrees F. In a heavy saucepan, bring cream and milk to a boil. Remove from heat, and whisk in chopped chocolate until smooth.
  • Step 2 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.
  • Step 3 Divide mixture among 5 small ramekins. Set filled cups in a large roasting pan that has been positioned on the center rack of the oven. Add hot tap water to the pan, halfway up sides of cups. Cover the pan with foil, use a fork to prick holes in foil.
  • Step 4 Bake until edges are lightly set (lifting the 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 creme fraiche or whipped cream.

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

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 PISTACHIO POTS DE CRèME



Chocolate Pistachio Pots de Crème image

Provided by Melissa Clark

Categories     dessert

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

1 cup pistachios
40 grams confectioners' sugar (about 1/3 cup)
1/8 teaspoon fine sea salt, plus a pinch
1 1/2 cups whole milk
1/2 cup heavy cream
115 grams extra-bittersweet chocolate (about 72 percent cocoa), chopped (about 2/3 cup)
4 large egg yolks
45 grams granulated sugar (about 3 tablespoons)
Whipped cream, for serving

Steps:

  • Heat the oven to 325 degrees. Spread the pistachios on a baking sheet and toast 5 minutes. Let the pistachios cool, then transfer to a food processor, with the confectioners' sugar and salt. Process until it has the consistency of damp sand, about 5 minutes.
  • In a medium saucepan, combine the milk, cream and .75 cup of the pistachio mixture (reserve the rest for garnish). Simmer 5 minutes; remove from heat, cover and let stand 20 minutes. Return the pot to the heat and return to a simmer.
  • Place the chocolate in a large bowl. Strain the pistachio cream through a fine-mesh sieve over the chocolate; press down on the pistachio solids with a rubber spatula to extract as much flavor as possible. Whisk until the chocolate melts and the mixture is smooth.
  • In a large bowl, whisk together the yolks, granulated sugar and a pinch of salt. Whisking constantly, pour in the hot chocolate mixture until combined. Divide the mixture among six 6-ounce ramekins. Transfer ramekins to a baking dish that fits them snugly. Fill the dish with hot water halfway up the sides of the ramekins. Cover with foil and prick foil with a fork. Bake until the pots de crème are set but jiggle slightly when nudged, 35 to 45 minutes.
  • Cool to room temperature, then cover with plastic wrap and chill until firm. Serve topped with whipped cream and a sprinkling of the reserved pistachios.

Nutrition Facts : @context http, Calories 400, UnsaturatedFat 15 grams, Carbohydrate 35 grams, Fat 27 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 11 grams, Sodium 139 milligrams, Sugar 29 grams

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.

More about "extra bittersweet chocolate pots de crme recipes"

CHOCOLATE POT DE CRèME RECIPE - SERIOUS EATS
chocolate-pot-de-crme-recipe-serious-eats image
Web Feb 5, 2014 Directions Adjust oven rack to middle position and preheat to 325°F. Place ramekins in large roasting pan. Place chocolate in large …
From seriouseats.com
5/5 (1)
Category Dessert, Puddings And Custards
Cuisine French
Calories 341 per serving


CHOCOLATE POTS DE CRèME RECIPE - SIMPLYRECIPES.COM
chocolate-pots-de-crme-recipe-simplyrecipescom image
Web Sep 15, 2022 Add 1 teaspoon of fresh orange zest to the milk and cream before heating the liquid. After adding the chocolate to the warm dairy, cover the pot with a lid and let steep for 30 minutes. Remove the lid and …
From simplyrecipes.com


INSTANT POT BITTERSWEET CHOCOLATE POTS DE CREME
instant-pot-bittersweet-chocolate-pots-de-creme image
Web Feb 9, 2021 2 cups heavy cream 1 cup whole milk 8 ounces bittersweet chocolate chips 6 egg yolks ¼ cup sugar ¼ teaspoon fine sea salt Instructions Make the chocolate cream: In a heavy saucepan over …
From dadcooksdinner.com


CHOCOLATE POTS DE CREME - DAVID LEBOVITZ
chocolate-pots-de-creme-david-lebovitz image
Web Apr 2, 2018 1/8 teaspoon kosher or sea salt. 6 large egg yolks. 2 1/2 tablespoons sugar. Preheat the oven to 325ºF (160ºC). Put the chocolate in a medium bowl. Heat the cream, milk, and salt in a small saucepan. …
From davidlebovitz.com


EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME RECIPE
Web When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures.
From pinterest.com.au


EASY CHOCOLATE POTS DE CRèME RECIPE | GIMME SOME OVEN
Web Dec 2, 2022 Chocolate Pots de Creme Ingredients 1 1/2 cups half and half 1 teaspoon espresso powder (optional) 4 large egg yolks 6 ounces bittersweet chocolate, broken …
From gimmesomeoven.com


CHOCOLATE POTS DE CRèME RECIPE - THE SPRUCE EATS
Web Sep 23, 2022 4 ounces bittersweet chocolate, finely chopped 4 large egg yolks 2 tablespoons ( 25 grams) granulated sugar 1 pinch fine salt Whipped cream or crème …
From thespruceeats.com


EXTRA BITTERSWEET CHOCOLATE POTS DE CREME - BIGOVEN.COM
Web Extra Bittersweet Chocolate Pots de Creme recipe: Try this Extra Bittersweet Chocolate Pots de Creme recipe, or contribute your own. Add your review, photo or …
From bigoven.com


CHOCOLATE POTS DE CREME RECIPE | MEL'S KITCHEN CAFE
Web Dec 17, 2014 Heat the heavy cream to just simmering. Drizzle the hot cream into the food processor, while pulsing, until the mixture is smooth and creamy. Add the vanilla and …
From melskitchencafe.com


EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME RECIPE - NYT COOKING
Web 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 …
From cooking.nytimes.cf


EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME - THE NEW YORK TIMES
Web Apr 23, 2008 1. 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. 2. In a large …
From nytimes.com


SALTED BITTERSWEET CHOCOLATE POT DE CRèME RECIPE
Web Preheat an oven to 325 F. Place the chopped chocolate in a double boiler and over medium heat, stirring occasionally, melt the chocolate. Heat the milk and cream mixture over …
From joanneweir.com


CHOCOLATE POT DE CRèME RECIPE | THE RECIPE CRITIC
Web Jan 30, 2022 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 therecipecritic.com


CHOCOLATE POT DE CRèME (EASY) - THE DARING GOURMET
Web Jan 23, 2021 6 ounces high quality dark chocolate 2 cups heavy cream (dairy free: use coconut milk) 3 egg yolks 3 tablespoons white granulated sugar , optional and really only …
From daringgourmet.com


Related Search