5-MINUTE MOCHA POTS
This dreamy dessert is ready in under 10 minutes. Use milk chocolate if you're feeding young children
Provided by Chelsie Collins
Categories Dessert, Treat
Time 7m
Number Of Ingredients 4
Steps:
- Melt the chocolate in the microwave for 2 mins, stirring halfway through, or over a pan of gently simmering water. Leave to cool a little.
- Using an electric whisk, whip the double cream with the vanilla in a bowl until lightly whipped. Fold in the cooled, melted chocolate until fully combined.
- Split the mixture between four small bowls or ramekins and serve topped with a dollop of crème fraîche. If you aren't serving straight away, chill in the fridge and then add the crème fraîche just before bringing to the table.
Nutrition Facts : Calories 676 calories, Fat 60 grams fat, SaturatedFat 37 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 28 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
MOCHA POTS DE CRèME
A little effort goes a long way with these easy puddings, which make a sweet treat for chocolate and espresso lovers alike. For the chocolate portion of the recipe, be sure to go with chopped chocolate bars instead of chocolate chips, since the bars melt better!
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 8 mocha pots de crème
Number Of Ingredients 8
Steps:
- Put the chocolate in a blender. Whisk the milk, heavy cream, egg yolks, sugar, espresso powder and salt in a 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 down with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the blender as needed. Divide the chocolate mixture among eight 4-ounce ramekins. Refrigerate until set, at least 2 hours. Top with chopped chocolate-covered espresso beans.
MOCHA POTS DE CREME
A rich, decadent chocolate pots de creme is a mouthwateringly creamy dessert everyone will love.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Bring the cream, espresso, vanilla, and chocolate to a simmer. Whisk until smooth.
- In another medium bowl, whisk together egg yolks, sugar, and a pinch of coarse salt; add warm chocolate mixture in a slow stream, whisking constantly. Strain custard through a fine sieve into a 2-cup glass measuring cup.
- Place six 4-ounce ramekins in the center of a baking dish lined with a towel. Divide custard among ramekins, and fill pan with enough boiling water to reach halfway up the sides of the ramekins. Cover with parchment paper. Bake until custard is set around edges but wobbly in center, 30 to 40 minutes.
- Remove cups from water bath, and let custards cool on a wire rack for 1 hour. Cover and refrigerate for at least 4 hours and up to 2 days. Serve with whipped cream, if desired.
ULTIMATE CHOCOLATE DESSERT
Luckily, richer, sexier, and more decadent is exactly what this chocolate mocha pot de creme recipe is all about.
Provided by Chef John
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 4h20m
Yield 4
Number Of Ingredients 6
Steps:
- Stir chocolate, instant coffee, and salt together in a medium bowl.
- Heat cream, sugar, and vanilla in a saucepan over medium heat, stirring constantly, until it just begins to simmer.
- Pour hot cream mixture over the chocolate mixture; let sit for 1 minute.
- Whisk the chocolate and cream mixture for 1-2 minutes until combined.
- Pour the mixture into four small espresso cups. Tap to remove any air bubbles. Chill thoroughly in the refrigerator for at least 4 hours.
- Serve topped with grated chocolate, or add lightly whipped cream and dust with cocoa powder.
Nutrition Facts : Calories 376.6 calories, Carbohydrate 30.1 g, Cholesterol 81.5 mg, Fat 29.4 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 18 g, Sodium 68.8 mg, Sugar 9.5 g
EASY MOCHA CUSTARDS
These Italian custards are thickened with gelatin rather than eggs, so they are easier to make than most custards.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h10m
Number Of Ingredients 7
Steps:
- In a small bowl, sprinkle gelatin over 1/4 cup cold water, let soften 5 minutes.
- Meanwhile, in a medium saucepan, bring cream to a boil over high heat. Reduce heat to low; whisk in sugar and espresso powder until dissolved, about 1 minutes. Whisk in chocolate until melted (be careful not to let it burn), about 2 minutes. Remove from heat.
- Whisk softened gelatin into cream mixture until gelatin has dissolved about 1 minute. Stir in milk and salt. Strain into a large liquid measuring cup (for easy pouring). Divide evenly among six 6-ounce coffee cups or custard cups. Refrigerate until set, at least 3 hours.
Nutrition Facts : Calories 350 g, Fat 26 g, Fiber 1 g, Protein 6 g
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