Petits Pots De Creme Au Chocolat Recipes

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, bring cream and milk to a boil. Remove from heat; whisk in chopped chocolate until smooth.
• In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly pour hot chocolate into yolks. Strain through a very fine mesh sieve into a large measuring cup or bowl.
• Divide mixture among 2- to 4-ounce espresso cups or small ramekins. Set filled cups in a large roasting pan that has been positioned on center rack of oven. Add hot tap water to pan, halfway up sides of cups. Cover pan with foil; use a fork to prick holes in foil.
• Bake until edges are lightly set (lifting foil to check) but center is still jiggly - it will set as it cools - 30 to 35 minutes. Transfer cups to a wire rack to cool completely. Refrigerate at least 3 hours before serving with crème fraîche or whipped cream.

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.

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 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.

Steps:

• Preheat oven to 325.
• Heat cream and sugar in double boiler, stirring constanly until sugar is dissolved.
• Add chocolate, stir until well blended.
• Remove from heat and set aside.
• Place egg yolks in a bowl whip high speed,1 minute.
• Reduce speed and gradually add cream mixture, whip until well blended.
• Fill 6 (6 ounce) custard cupd 2/3 full.
• Place cups in a 13 x 9 pan and pour boilding water into pan around cups to about 1 1/2 inches deep.
• Bake 20- 25 minutes or until firm.
• Chill 2 hours.