EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME
This is restaurant-grade pudding you can make at home. It's dense yet buoyant with a profound chocolate flavor thanks to the use of bittersweet and unsweetened chocolate. A healthy dose of salt balances it all out.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 11 grams, Carbohydrate 20 grams, Fat 32 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 19 grams, Sodium 78 milligrams, Sugar 17 grams
POTS DE CREME
Provided by Ree Drummond : Food Network
Time 20m
Yield 6 to 10 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.
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.)
POTS DE CREME AU CHOCOLAT
Make and share this Pots De Creme Au Chocolat recipe from Food.com.
Provided by Cristi Hinten
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350. Heat chocolate chips and half and half over medium heat, stirring constantly until chocolate is melted and mixture is smooth; cool slightly. Beat eggs, sugar and salt; gradually stir into chocolate mixture.
- Pour into 8 ungreased ovenproof pots de creme cups or 8 ungreased custard cups. Place cups in a rectangular pan. Pour boiling water into pan to within 1/2 inch of tops of cups. Bake 20 minutes. Remove cups from water; cool slightly. Cover with plastic wrap and refrigerate at least 4 hours but no longer than 24 hours.
- Beat whipping cream and powdered sugar in chilled small bowl until stiff. Top each serving with sweetened whipped cream. Garnish with chocolate mints if desired.
Nutrition Facts : Calories 345, Fat 24.3, SaturatedFat 14.1, Cholesterol 135.8, Sodium 142.2, Carbohydrate 30.6, Fiber 1.9, Sugar 24.6, Protein 6.6
POTS DE CREME AU CHOCOLAT
I got this recipe from a friend who made them for a dinner party. They were very good. These need to be chilled at least 2 hours.
Provided by TLizSkinn
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 413.4, Fat 38.4, SaturatedFat 22.8, Cholesterol 266, Sodium 38.4, Carbohydrate 16.7, Fiber 1.1, Sugar 12.6, Protein 4.4
CHOCOLATE POTS DE CREME
We served this chocolate Pots de Creme with hazelnut cookies, but store-bought biscotti or other crisp cookies would be equally appropriate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees. Bring half-and-half just to a simmer in a small saucepan. Remove from heat; add chocolate and sugar. Let stand 5 minutes.
- In a large bowl, stir together yolks, vanilla, cocoa, salt, and liqueur if desired. With a fork, stir chocolate mixture until smooth, then gradually stir into yolk mixture. Pour through a fine sieve into a glass measuring cup.
- Place 4 custard cups or ramekins (3 to 4 ounces each) in a shallow roasting pan, and divide chocolate mixture among them. Pour hot water into the pan so it reaches halfway up the sides of cups.
- Bake until custards are almost set in centers, about 30 minutes (custards will firm as they cool). Carefully remove cups from hot-water bath; let cool slightly.
- Cover with plastic wrap; refrigerate. Just before serving, dollop with whipped cream, if desired.
POTS DE CREME
Looking for an easy recipe to make for your sweetheart? Served in pretty, stemmed glasses, this chocolaty custard is sure to set the mood for a special evening.-Connie Dreyfoos, Cincinnati, Ohio
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the egg, sugar and salt. Whisk in cream. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat; whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate for 8 hours or overnight. Garnish with whipped cream if desired.
Nutrition Facts :
CHOCOLATE POTS DE CRèME (COOKING FOR 2)
Don't let the French name fool you-these might be the quickest, easiest desserts you'll ever make (and if you're wondering, it's pronounced "poh-deh-crem"). Pots de crème are surprisingly simple baked custards, and this indulgent chocolate version is the ideal for a date night at home. They're sophisticated, rich and elegant and sized just right.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 2
Number Of Ingredients 7
Steps:
- Place chocolate chips, sugar, salt and vanilla in blender.
- In small microwavable bowl, microwave whipping cream uncovered on High, in 20-second increments, 1 to 2 minutes or until cream begins to boil. Pour hot cream into blender; cover and blend until smooth.
- Pour chocolate mixture into 2 small dessert bowls. Cover and refrigerate at least 2 hours until set and cold. Garnish with sweetened whipped cream and chocolate curls.
Nutrition Facts : Calories 410, Carbohydrate 32 g, Cholesterol 65 mg, Fat 6, Fiber 1 g, Protein 3 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 30 g, TransFat 1/2 g
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