CHOCOLATE POTS DE CREME
Provided by Food Network Kitchen
Categories dessert
Time 2h16m
Yield 6 - 8 servings
Number Of Ingredients 7
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.
EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME
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
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
MEXICAN CHOCOLATE POTS DE CREME
Make and share this Mexican Chocolate Pots De Creme recipe from Food.com.
Provided by cookiedog
Categories Dessert
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F In a small saucepan over medium-low heat, bring cream, milk, espresso powder, and spices to a gentle simmer; cook 10 minutes. Increase heat to medium and bring mixture to a boil, then remove from heat and stir in coffee liquer.
- Put chocolate in a heat-proof bowl and pour hot cream over it. Let stand 1 minute, then stir until smooth.
- In a separate bowl, whisk together egg yolks and sugar. Slowly drizzle yolk mixture into chocolate mixture, whisking constantly. Pour mixture through a fine mesh sieve into a bowl and let cool at room temperature 15 minutes.
- Meanwhile, in a kettle or small pot, bring about 4 cups water to a simmer. Arrange a dish towel in the bottom of a 9-by 13-in. baking pan. Set ramekins on top of towel (this helps keep them in place), then fill each ramekin with custard. Pour simmering water into pan so that it comes halfway up sides of ramekins. Set pan in oven and bake pots de creme until their edges are set but their centers are still wobbly, about 25 minutes; do not overbake. Transfer ramekins to a cooling rack and let cool at room temperature for 30 minutes, then chill in refrigerator until fully set, about 3 hours.
MEXICAN CHOCOLATE POTS DE CREME
I found this recipe at gourmetsleuth.com and I love that it incorporates chile into the chocolate custard! The Mexican chocolate is sweet so no additional sugar is required.
Provided by evelynathens
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Position your oven rack in the center of the oven and preheat to 325 degrees. Slice the two chile peppers in half and carefully remove the seeds. Combine 2 cups of the cream, sugar, chiles and the espresso powder in a heavy medium saucepan. Bring the mixture to a simmer while you whisk, dissolving the espresso powder. Once simmering, remove from the heat and remove the chiles with a slotted spoon and discard. Add the chocolate and stir until it is melted and smooth. Set aside.
- Select a large bowl. Whisk in the egg yolks, vanilla, almond extract, cinnamon and salt until well blended. Whisk in the chocolate mixture. Strain the mixture into a large 4-cup measuring cup.
- Place 6-8 custard cups or ramekins in a large roasting pan at least 2" deep. Divide the mixture evenly among the cups. Pour enough hot water in the pan to come halfway up the sides of the cups. Cover the pan with aluminum foil. Place in oven and bake until the custard is just set around the edges, approximately 25 - 35 minutes.
- Remove the pan from the oven. Remove cups from the pan and allow them to cool. Cover and chill in refrigerator at least 2 hours and as long as overnight.
- To Serve: Whip cream until soft peaks form. Spoon creme into a pastry bag with a star shaped tip. Pipe one star in the middle of each cup.
Nutrition Facts : Calories 398.9, Fat 33.9, SaturatedFat 19.9, Cholesterol 318.5, Sodium 64.7, Carbohydrate 20.2, Fiber 0.1, Sugar 17, Protein 4.4
More about "mexican chocolate pots de crÈme recipes"
MEXICAN CHOCOLATE POTS DE CRèME RECIPE -SUNSET MAGAZINE
From sunset.com
5/5 (4)Calories 391 per servingEstimated Reading Time 2 mins
- Preheat oven to 300°. In a small saucepan over medium-low heat, bring cream, milk, espresso powder, and spices to a gentle simmer; cook 10 minutes. Increase heat to medium and bring mixture to a boil, then remove from heat and stir in coffee liqueur.
- Put chocolate in a heat-proof bowl and pour hot cream over it. Let stand 1 minute, then stir until smooth.
- In a separate bowl, whisk together egg yolks and sugar. Slowly drizzle yolk mixture into chocolate mixture, whisking constantly. Pour mixture through a fine-mesh sieve into a bowl and let cool at room temperature 15 minutes.
- Meanwhile, in a kettle or small pot, bring about 4 cups water to a simmer. Arrange a dish towel in the bottom of a 9- by 13-in. baking pan. Set ramekins on top of towel (this helps keep them in place), then fill each ramekin with custard. Pour simmering water into pan so that it comes halfway up sides of ramekins. Set pan in oven and bake pots de crème until their edges are set but their centers are still wobbly, about 25 minutes; do not overbake. Transfer ramekins to a cooling rack and let cool at room temperature for 30 minutes, then chill in refrigerator until fully set, about 3 hours.
MEXICAN CHOCOLATE POTS DE CRèME | BETTER HOMES
From bhg.com
3/5 (3)Calories 324 per servingTotal Time 1 hr 50 mins
- Preheat oven to 325°F. In a medium heavy saucepan cook and stir 1/3 cup of the cream and the chocolate over low heat until chocolate is melted. Remove from heat. Gradually whisk in remaining 1 2/3 cups cream and the cinnamon.
- In a large bowl whisk together next five ingredients (through almond extract). Gradually whisk in chocolate mixture. Pour into eight 4-ounce ramekins.
- Place ramekins in a 13x9-inch baking pan; place pan on oven rack. Pour enough boiling water into baking pan to reach halfway up sides of ramekins.
- Bake 25 minutes or until centers appear set when gently shaken. Remove ramekins from water. Cool on a wire rack 1 hour. If desired, sprinkle with cocoa powder and/or additional cinnamon.
EASY MEXICAN CHOCOLATE POTS DE CRèME - THE DARING …
From daringgourmet.com
5/5 (5)Total Time 10 minsServings 4Calories 693 per serving
- Place the cream, egg yolks, salt, ground red chili pepper and cinnamon 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. DO NOT BOIL. Stir in the vanilla extract.
- Pour the hot mixture into the blender with the chocolate and blend until smooth. Pour the mixture into four individual ramekins and refrigerate for 6-8 hours or until set (I often chill them overnight).
- For a softer consistency, let the pots de creme sit at room temperature for about 10-15 minutes before serving.
MEXICAN CHOCOLATE POTS DE CRèME RECIPE - FOOD & WINE
From foodandwine.com
4/5 Total Time 20 minsServings 6
- In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat.
- In a small bowl, beat the egg yolks until combined. Slowly whisk in 1/2 cup of the hot milk, then transfer the mixture to the saucepan. Cook the custard over moderate heat, whisking constantly, until it is slightly thickened, about 2 minutes. Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl. Pour the chocolate mixture into 6 small bowls and refrigerate until the pots de crème are chilled, at least 6 hours or overnight. Serve the pots de crème with unsweetened whipped cream and chocolate shavings.
MEXICAN CHOCOLATE POT DE CREME RECIPE
From tablespoon.com
MEXICAN CHOCOLATE POT DE CREME RECIPE - LOS ANGELES …
From latimes.com
MEXICAN CHOCOLATE POTS DE CREME - SARAH'S CUCINA BELLA
From sarahscucinabella.com
MEXICAN CHOCOLATE POTS DE CREME : RECIPE
From gourmetsleuth.com
MEXICAN CHOCOLATE POTS DE CREME | TASTY KITCHEN: A …
From tastykitchen.com
CHOCOLATE POT DE CRèME (EASY) - THE DARING GOURMET
From daringgourmet.com
CLASSIC FRENCH CHOCOLATE POTS DE CRèME - PARDON YOUR …
From pardonyourfrench.com
MEXICAN CHOCOLATE POTS DE CRèME RECIPE | MYRECIPES
From myrecipes.com
MEXICAN "HOT CHOCOLATE" POTS DE CREME RECIPE | SIDECHEF
From sidechef.com
MEXICAN CHOCOLATE POTS DE CRèME RECIPE | RECIPE | DESSERTS, WINE ...
From pinterest.ca
MEXICAN CHOCOLATE POT DE CREME - MAMA LAURA'S KITCHEN
From mamalauraskitchen.com
CHOCOLATE POTS DE CREME - EASY DECADENT RECIPE - HEARTH AND VINE
From hearthandvine.com
MEXICAN CHOCOLATE POTS DE CRèME RECIPE - WICKED SPATULA
From wickedspatula.com
EASY CHOCOLATE POTS DE CRèME RECIPE (NO-BAKE!) - AVERIE COOKS
From averiecooks.com
MEXICAN CHOCOLATE POTS DE CREME RECIPE | CDKITCHEN.COM
From cdkitchen.com
MEXICAN CHOCOLATE POTS DE CRèME
From aol.com
MEXICAN CHOCOLATE POTS DE SCREAM | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
MEXICAN CHOCOLATE POTS DE CREME WITH PILONCILLO : RECIPE
From gourmetsleuth.com
MEXICAN CHOCOLATE POTS DE CREME - RED STICK SPICE COMPANY
From redstickspice.com
MEXICAN CHOCOLATE POTS DE CRèME (DAIRY-FREE!) - NOM NOM PALEO®
From nomnompaleo.com
MEXICAN POT DU CRèME RECIPE - EASY RECIPES
From recipegoulash.cc
MEXICAN KETO CHOCOLATE POTS DE CREME - KRISDA SWEETENERS
From krisdasweetener.com
MEXICAN CHOCOLATE POTS DE CREME - PLAIN.RECIPES
From plain.recipes
MEXICAN CHOCOLATE POTS DE CREME (VEGAN) - LE PETIT EATS
From lepetiteats.com
DAIRY-FREE MEXICAN CHOCOLATE POTS DE CREME - PLANTS SO GOOD
From plantssogood.com
MEXICAN CHOCOLATE POTS DE CREME | RECIPE | RECIPES, DESSERTS, …
From pinterest.com
MEXICAN CHOCOLATE POTS OF CREME - COOKEATSHARE
From cookeatshare.com
POT DE CREME WITH MEXICAN CHOCOLATE - COOKEATSHARE
From cookeatshare.com
CHOCOLATE MEXICAN POTS DE CREME - SHECOOKS.DESIGN
From shecooksdesign.com
MEXICAN CHOCOLATE POTS DE CRèME RECIPE -SUNSET MAGAZINE
From sente.serveftp.net
BEST CHOCOLATE POTS DE CRèME RECIPE - DELISH
From delish.com
MEXICAN CHOCOLATE POTS DE CRèME RECIPE | RECIPE | DESSERTS, WINE ...
From pinterest.ca
CINNAMON-CHOCOLATE POTS DE CREME | BETTER HOMES & GARDENS
From bhg.com
CHOCOLATE POTS DE CRèME - EASY RECIPE} WILD THISTLE KITCHEN
From wildthistlekitchen.com
MEXICAN CHOCOLATE POT DE CREME RECIPE - MOMTASTIC
From momtastic.com
CHOCOLATE POTS DE CREME - NO-BAKE DESSERT RECIPES
From nobakerecipes.com
LOW CARB MEXICAN CHOCOLATE POTS DE CRèME - FARMTOJAR.COM
From farmtojar.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #desserts #mexican #puddings-and-mousses #chocolate
You'll also love