No Bake Chocolate Pots De Creme Recipe Recipe For Shrimp

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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

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

NO BAKE CHOCOLATE PôTS DE CRèME



No Bake Chocolate Pôts De Crème image

These are not for the faint of heart but for the true chocophile. They are very rich! Serve with raspberry sauce and whipping cream, for an easy, elegant dessert. For the best flavor and texture, use high-quality chocolate. If substituting chocolate chips for the chocolate, be sure to use a high-quality brand, such as Ghirardelli bittersweet chips. Time does not include chilling before serving.

Provided by momaphet

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

6 ounces bittersweet chocolate, chopped fine
7 large egg yolks
1/3 cup sugar
1/8 teaspoon salt
1 1/2 cups heavy cream
1/2 cup whole milk
1 teaspoon vanilla extract

Steps:

  • Place the chocolate in a large bowl and set aside.
  • Whisk the egg yolks, sugar, and salt together in a bowl until smooth.
  • Bring the cream and milk to a simmer in a medium saucepan over medium heat, stirring occasionally. Remove the pan from the heat and slowly whisk about 1 cup of the cream mixture into the yolks. Slowly whisk the yolks back into the cream mixture.
  • Return the pan to low heat and cook, whisking constantly, until the mixture thickens slightly, just enough to coat the back of a spoon with a thin film, and registers 175 to 180 degrees on an instant-read thermometer, 7 to 9 minutes.
  • Strain the mixture through a fine-mesh strainer into the bowl with the chocolate and let stand for 2 minutes. Slowly whisk the mixture until thoroughly combined. Stir in the vanilla and then divide evenly among six 6-ounce ramekins.
  • Cover with plastic wrap and refrigerate until firm, at least 4 hours.

Nutrition Facts : Calories 326.3, Fat 27.9, SaturatedFat 16, Cholesterol 328.3, Sodium 88.8, Carbohydrate 14.5, Sugar 12.4, Protein 5

NO-BAKE DOUBLE CHOCOLATE POTS DE CRèME



No-Bake Double Chocolate Pots De Crème image

An intensely chocolate dessert. Pot de crème is like a very dense chocolate pudding. A friend made this for us when she visited us during a Florida vacation. It was delicious. She was concerned that it might be "too chocolatey," a concept that I was unable to understand. She used Ghirardelli bittersweet chips and Penzey's Dutch-process cocoa. Also she added some instant espresso powder with the cocoa. Heated cream on the stovetop, not the microwave.

Provided by StevenHB

Categories     Dessert

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups heavy cream
2 tablespoons granulated sugar
2 tablespoons unsweetened cocoa powder, sift if lumpy. Preferably Dutch-processed
1 1/2 teaspoons pure vanilla extract
8 ounces bittersweet chocolate, finely chopped
8 tablespoons unsalted butter, cut into 6 pieces
1 pinch table salt

Steps:

  • Have ready six 6-oz (180ml) ramekins (3-1/2" wide by 1-2/3" high) or other cups and make room in the fridge. (Small teacups, demitasse- this is not baked).
  • Put the heavy cream in a small saucepan (or microwave in a 4-cup heatproof bowl) and heat just until boiling. Once boiling, slide off the heat and whisk in the cocoa powder until smooth. Add the sugar, chopped chocolate, butter, vanilla, and salt and whisk until the chocolate and butter are melted and the mixture is smooth. Set aside to cool until warm and no longer hot.
  • Pour the chocolate cream evenly into the ramekins or cups. Depending on what size cups you are using, they will be filled two-thirds to three-quarters of the way. Set aside until cooled to room temperature. Cover the tops- not the custard surface- with plastic and refrigerate until chilled and firm, about 4 hours.
  • Make ahead: The crèmes can be prepared and refrigerated for up to 4 days before serving. Finishing Touches: Serve w/slightly sweetened whipped cream, and a few chocolate shavings.
  • Mocha: add 1 tsp instant espresso powder along w/cocoa powder. Add 1 Tbsp dark rum or coffee-flavored liquor along with the vanilla.
  • Orange- add 2 tsp finely grated orange zest w/the cocoa powder. Add 1 Tbsp orange-flavored liquor along w/the vanilla. Smooth- strain mixture before adding chocolate. Stronger flavor- heat zest & cream, cover & let sit for 15 minutes. Strain if smooth texture is wanted.

Nutrition Facts : Calories 432.8, Fat 45, SaturatedFat 28.1, Cholesterol 149.4, Sodium 52.4, Carbohydrate 7.6, Fiber 0.6, Sugar 4.5, Protein 2.1

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.

PUMPKIN POT DE CREME



Pumpkin Pot De Creme image

This gourmet dessert is a wonderful alternative to the Thanksgiving standard of pumpkin pie. I like to offer 2 desserts for that day. This one can be made the day before, freeing up valuable time on Thanksgiving Day for other preparations. These melt in your mouth.

Provided by redforever

Categories     World Cuisine Recipes     European     French

Time 9h45m

Yield 6

Number Of Ingredients 13

2 cups whipping cream
¼ cup sugar
1 teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup pumpkin puree
½ vanilla bean, split and scraped
1 teaspoon dark rum
5 egg yolks
2 tablespoons white sugar
½ cup chopped toasted pecans
¼ cup maple syrup

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Combine the whipping cream, 1/4 cup sugar, cinnamon, ginger, nutmeg, cloves, pumpkin puree, and the vanilla bean pod and seeds in a saucepan over medium-low heat; bring to a simmer; stir in the rum. Remove from the heat cover and stand 15 minutes.
  • Beat together the egg yolks and 2 tablespoons sugar. Stir in 2 tablespoons of the cream mixture. Pour the egg yolk mixture into the saucepan with the cream mixture to make a custard; stir; simmer 3 to 5 minutes.
  • Arrange 6 ramekins in a shallow baking dish. Pour the custard evenly into the ramekins. Pour boiling water into the baking dish to half-way up the sides of the ramekins. Loosely cover the baking dish with aluminum foil.
  • Bake in the preheated oven until the custard is nearly set with a dime-sized circle of jiggly liquid remaining in the center of each ramekin, 25 to 40 minutes. Allow to sit, loosely covered with aluminum foil, another 30 minutes.
  • Cover each ramekin with plastic wrap; chill in refrigerator overnight. Top each custard with pecans and maple syrup to serve.

Nutrition Facts : Calories 491.2 calories, Carbohydrate 30.3 g, Cholesterol 279.4 mg, Fat 40.4 g, Fiber 2.4 g, Protein 5.2 g, SaturatedFat 20.3 g, Sodium 136.7 mg, Sugar 23.4 g

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