Petits Pots Au Chocolat Recipes

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.

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.)

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).

Steps:

• Set racks at the lower and upper thirds of the oven and preheat to 325 degrees.
• Melt the chocolate over hot water, stirring occasionally then set it aside to cool slightly. Combine the sugar and water in a saucepan and bring to a boil over low heat, stirring occasionally to make sure all the sugar crystals dissolve. Remove the syrup from the heat and stir in the butter. When it has melted stir in the Framboise, then the melted chocolate.
• Beat the eggs then whisk them into the chocolate mixture in a stream.
• Be careful not to overmix. Pour the batter into the molds and bake about 35 to 40 minutes.
• Cool briefly in the pans then unmold. Cool at room temperature. Whip the cream with the sugar until it holds a soft peak. Pipe a rosette of the whipped cream on each tiny cake and top with a few chocolate shavings and a light dusting of confectioners' sugar. Place 2 or 3 raspberries around the top of each.
• For the raspberry sauce, bring the raspberries and sugar to a boil and simmer 5 minutes. Puree in blender then strain away seeds. Cool and stir in Framboise. Serve the Fondants in a puddle of the sauce.

Steps:

• Preheat oven to 350ºF. Grease 2 baking sheets.
• Unfold 1 pastry sheet on a lightly floured surface. Roll out to make a 10" square.
• Cut into 4 squares. Place 2 Tbs. of chocolate chips in center of each square.
• Brush edges lightly with beaten egg and fold to form a triangle. Press the edges to seal.
• Place on prepared baking sheets about 2 inches apart. Repeat with remaining pastry sheet.
• Brush tops of each pastry with beaten egg.
• Bake for 15-17 minute or until puffed and golden. Cool on baking sheets for 2 min; remove to wire racks to cool completely.
• Melt the semisweet chocolate and butter in small, microwave safe bowl on HIGH for 30 seconds; stir. If necessary, microwave an additional 10-15 seconds, stirring just until melted.
• Stir in powdered sugar. Add water, stirring until icing is smooth, adding additional water if necessary.
• Drizzle icing over pastries.

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.