CHOCOLATE POTS DE CRèME
At Cafe Tamayo in Saugerties, this rich dessert is topped with whipped cream.
Yield Makes 6 servings
Number Of Ingredients 5
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.)
DECADENT DUO FOR DECADENT DUOS: CHOCOLATE CUPS WITH WHIPPED CREAM
Make your dessert first for this menu to allow these chocolate cups to set and chill. This recipe is a no-bake pot de creme, no kidding.
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings in demitasse cups
Number Of Ingredients 9
Steps:
- Heat milk in a small pan over moderate heat until it comes to a boil.
- In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.
- Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
- Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.
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.
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
DECADENT CHOCOLATE POTS DE CREME
These pots de creme have a rich, chocolaty flavor. If you prefer sweeter custards, you can add 1 tablespoon sugar with the egg yolks in step 2.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Put chocolate into a medium bowl. Bring 2 1/2 cups cream to a simmer in a small saucepan. Pour over chocolate in bowl. Let stand 5 minutes; stir until smooth.
- Whisk together egg yolks, vanilla, and salt in a large bowl. Whisk in chocolate mixture. Pour through a fine sieve into a large measuring cup.
- Place six 6-ounce ovenproof cups or ramekins into a roasting pan. Pour chocolate mixture into cups, dividing evenly. Pour enough boiling water into pan so it comes halfway up sides of cups. Cover pan with foil. Cook until custards are barely set, about 25 minutes.
- Transfer cups to a wire rack, and let cool slightly. Cover with plastic, and refrigerate 1 hour (up to overnight).
- Beat the remaining cup cream until stiff peaks form. Spoon a dollop over each pot de creme before serving.
More about "decadent chocolate pots de creme recipes"
CHOCOLATE POTS DE CREME - EASY DECADENT RECIPE | HEARTH …
From hearthandvine.com
Cuisine FrenchCategory DessertServings 4Total Time 1 hr 5 mins
CHOCOLATE POTS DE CRèME (EGG-FREE!) - DETOXINISTA
From detoxinista.com
EASY CHOCOLATE POTS DE CRèME RECIPE (NO-BAKE!)
From averiecooks.com
DECADENT CHOCOLATE RECIPE: POTS DE CREME | 12 …
From 12tomatoes.com
CHOCOLATE POTS DE CRèME RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHOCOLATE POTS DE CREME — LET'S DISH RECIPES
From letsdishrecipes.com
Servings 10Total Time 18 minsEstimated Reading Time 2 minsCalories 251 per serving
- Place chocolate chips, sugar, egg, and vanilla in a blender with the lid on. Starting on lowest speed, blend for 1 minute, then increase speed to medium for another minute. Turn off blender and set chocolate mixture aside.
- In a microwave-safe container, microwave the cream on high for 2 1/2 minutes, or until cream is vigorously boiling. It should be very hot so it will cook the egg when it's poured into the blender.
- Turn the blender on low speed and blend the chocolate mixture again for 15 seconds. Open lid slightly and slowly begin pouring in hot cream. Once all the cream has been added, turn the blender off and scrape down the sides with a rubber spatula.
ULTIMATE CHOCOLATE POTS DE CRèME | FLIPBOARD
From flipboard.com
CHOCOLATE POT DE CREME RECIPE - ENTERTAINING WITH BETH
From entertainingwithbeth.com
CHOCOLATE POT DE CRèME RECIPE - SERIOUS EATS
From seriouseats.com
RICH AND DECADENT SOUS VIDE CHOCOLATE POT DE CREME
From anovaculinary.com
CHOCOLATE POTS DE CRèME RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
CHOCOLATE POTS DE CRèME - THEKITCHENSINKBLOG.COM
From thekitchensinkblog.com
SILKY CHOCOLATE POT DE CRÈME RECIPE - FOOD.COM
From food.com
DECADENT CHOCOLATE POTS DE CREME RECIPE
From recipeland.com
CHOCOLATE POTS DE CRèME – KILTED CHEF
From kiltedchef.ca
CHOCOLATE POTS DE CREME - FOODDOLLS.COM
From fooddolls.com
CHOCOLATE POTS DE CRèME - DOWNSHIFTOLOGY
From downshiftology.com
HOW TO MAKE A DECADENT CHOCOLATE MOUSSE CAKE - TASTE OF HOME
From tasteofhome.com
BETH'S CHOCOLATE POT DE CREME RECIPE | ENTERTAINING WITH BETH
From youtube.com
You'll also love