Petits Pots Au Chocolat Recipes

PETIT POT AU CHOCOLAT

Steps:

• Preheat the oven to 275 degrees. Bring a kettle full of water to a boil.
• Warm the cream with the vanilla bean and seeds to just before boiling, whisking to disperse the seeds. Remove from heat, cover and let infuse for 30 minutes.
• Meanwhile, in a small saucepan, melt the chocolate in the milk. Beat together the egg yolks and confectioners' sugar in a medium bowl. Add the chocolate mixture and the vanilla cream and blend thoroughly. Pass through a fine mesh sieve and pour into 4 4-ounce ramekins or 6 3-ounce porcelain espresso cups.
• Place the ramekins in an 8-inch baking pan. Fill the pan with enough hot water to rise halfway up the sides of the ramekins. Bake in the oven until slightly puffed and spongy, 45 to 60 minutes. Remove from the pan to cool. Refrigerate for at least 6 hours. Bring back to room temperature before serving.

CHOCOLATE POTS DE CREME

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

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.)

PETITS POTS AU CHOCOLAT

Steps:

• Preheat the oven to 170C/Fan 150F/Gas Mark 3. Heat the cream, vanilla and chocolate together in a small pan, stirring until the chocolate has melted and the mixture is smooth.
• Beat the eggs and sugar together, then pour over the chocolate cream. Strain the mixture; divide between six 150ml/1/4pt ramekin dishes. Place in a roasting tin; pour boiling water from the kettle to come halfway up the outside of the dishes. Bake for 30 mins or until just set but still a little wobbly in the centre. Cool. Chill for at least 4 hours. Serve decorated with crème fraiche and chocolate curls.

PETIT POT AU CHOCOLAT

Steps:

• Preheat oven to 300 degrees.
• In a heavy saucepan, heat the milk to simmering and stir in cocoa, chocolate and1/2 of the sugar. Simmer, stirring, until the chocolate is completely melted.
• In a separate bowl, whisk together egg yolks, egg white and remaining sugar. Pour milk mixture in a thin stream into the egg mixture; stir to combine. Pour into 12 small (2-by-2-inch) ramekins and place in a hot-water bath. Cover loosely with a sheet of aluminum foil or a baking sheet. Bake for 30 to 45 minutes, or until custard is thickened but not too firm; it will thicken some as it cools. Cool slightly before serving (or chill completely in the refrigerator, about 2 hours).

PETITS POTS DE CREME AU CHOCOLAT

Steps:

• In a heavy saucepan heat the milk with the chocolate over moderate heat, whisking occasionally, until the chololate is melted and the mixture just comes to a boil, stir in the vanilla, and remove the pan from the heat. In a heatproff bowl whisk together the egg yolks and the sugar until the mixture is combined well, add the chocolate mixture in a slow stream, whisking, and strain the mixture through a very fine sieve into another heatproof bowl. Divide the mixture among six 1/4-cup ramekins and cover each ramekin with foil. Put the ramekins in a baking pan, add enough hot water to the pan to reach halfway up the sides of the ramekins, and bake the custards in the middle of a preheated 400 F oven for 25 minutes. Transfer the ramekins to a rack, let the custards cool covered, and chill them, covered, for a least 4 hours or overnight. Garnish the custards with the whipped cream and the candied violets.