Chambord Pot De Creme With Chocolate Recipes

CHOCOLATE POTS DE CRèME

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.)

CHOCOLATE POTS DE CREME

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.

CHAMBORD POT DE CREME WITH CHOCOLATE

Steps:

• Mix Chambord liqueur, espresso and 1 T sugar. Put mixture in a pan and cook over medium heat, stirring constantly with a wooden spoon without stopping until mixture is reduced by half; allow to cool.
• In a medium pan, scald cream and milk, and remove pan from heat. In a double boiler, melt chocolate; add to milk and cream mixture; allow to cool.
• Place oven rack in the middle position; preheat oven to 300°F.
• Working in a bowl, whisk yolks with remaining 2 T sugar until mixture is pale and thick. Very gradually and gently, whisk liquid into egg mixture , being careful not to create air bubbles.
• Arrange 8 coffee cups or ramekins in a small roasting pan filled with warm water, leaving space between them and fill each cup or ramekin to the top with custard mixture. Cover pan tightly with foil. Put pan into oven and bake custards for about 40 minutes.
• Remove pan from oven, allow to sit in water bath for 10 more minutes.
• Pot de Creme can be prepared one day ahead and stored in the refrigerator. Serve at room temperature.