Dark Chocolate Pots De Creme Recipes

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.

CLASSIC FRENCH CHOCOLATE POTS DE CRèME

Steps:

• Step 1 - Preheat your oven to 325F(160C) with a rack in the middle.
• Step 2 - In a medium saucepan, slowly warm up the heavy cream with the chopped chocolate over medium-low heat. Do not bring up to a boil - just warm up enough to melt the chocolate. Stir occasionally and remove from the heat when the chocolate is melted.
• Step 3 - In a large mixing bowl, whisk together the egg yolks, sugar and salt together for 2 minutes until pale and fluffy. Pour 2 tablespoons of the hot cream into the egg yolk mixture and whisk (this tempers the egg yolks so they don't curdle later). Slowly stir in the rest of the hot cream while continuously whisking.
• Step 4 - Fill 6 small [120ml - ½ cup] pots or ramekins with the chocolate cream. Place the pots into a large baking dish and fill this dish with hot water ¾ up the sides of the pots.
• Bake for 30 minutes. Remove the dish from the oven and carefully remove the ramekins from the baking dish. Let cool completely to room temperature before covering with plastic wrap and refrigerating.
• Chill for at least 3 hours before enjoying. For serving, top each pot with a dollop of whipped cream and chocolate shavings.

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.)

DARK CHOCOLATE POTS DE CRèME

Steps:

• Add the cashews, dates, cocoa powder, maple syrup, vanilla extract, salt, orange zest and water to a blender or food processor and blend until smooth and creamy, scraping down the sides as needed.
• Melt the chocolate in a microwave-safe bowl, or using a double boiler method then pour the melted chocolate into the blender or food processor and blend again until everything is combined.
• Pour into 4-6 small cups or jars and place in the fridge for 2-4 hours to set.
• Top with any toppings you'd like. (Pictured above is coconut yogurt and dark chocolate shavings)

DARK CHOCOLATE POTS DE CRèME WITH MARSHMALLOW CRèME

Steps:

• Chop the chocolate and place in a large heat-safe bowl. Set aside.
• Separate the eggs and add the whites to the bowl of a stand mixer. You'll need these for the marshmallow crème!
• Add the egg yolks, coconut milk, honey and salt to a pot. Whisk until smooth. Heat over medium-low heat, whisking constantly, for 15-20 minutes until the mixture has thickened. To test when it's ready, dip the back of a spoon into the custard mixture. If the mixture sticks to the back of the spoon and you can make a clear line through it with your finger, it's done! If it's nowhere close and doesn't stick to the back of the spoon at all, increase the heat slightly and continue stirring. It will get there!
• Pour the custard over the chopped chocolate. You can pour through a fine mesh sieve if you're afraid of clumps in the custard, but as long as the custard didn't heat too quickly it should be smooth.
• Let the custard and chocolate stand for at least 5 minutes. Seriously, don't touch it!
• After 5 minutes, use a spatula to slowly and steadily stir the chocolate into the custard. Don't stir too quickly or the emulsion will be grainy. Patience is the winner in this situation! See Notes for tips if it's not coming together.
• Once the chocolate has melted and the mixture is smooth, spoon into small ramekins or cups. Refrigerate for at least 30 minutes. The pots de crème will keep for about a week in the fridge, so you can make it a day or two ahead of serving, if you'd like. In the meantime, make the marshmallow crème.
• Add water, maple syrup, honey and salt to a pot and whisk until combined. Bring to a boil at medium-high heat, then continue to boil until it reaches 240 degrees F on an instant-read thermometer (about 15 minutes after first boil).
• Add egg whites and lemon juice to the bowl of a large stand mixer. Beat at medium-high speed until stiff peaks begin to form (4-5 minutes for me, but it varies based on speed and the mixer you're using). Turn the mixer off and wait for the syrup to reach 240 degrees F.
• Once the syrup is done, remove from heat. Turn the mixer on low and slowly drizzle in 2 tablespoons of the syrup. You don't want to add the hot syrup too quickly or the eggs will scramble.
• Increase the speed to medium and slowly pour in the remainder of the syrup. Increase to medium-high and beat for about 7 minutes until the mixture is thick, white, and glossy. Add vanilla extract and beat for another minute or so.
• Remove the pots de crème from the fridge for at least 10 minutes before serving. Spoon marshmallow crème on top of each. You'll have extra marshmallow crème-it's best if used within a day, but you can store it in an airtight container for up to a week (if after a few days the syrup starts to separate to the bottom of the container, just give it a vigorous whip with a whisk or fork before using). Sprinkle with additional chocolate shavings if desired.

DARK CHOCOLATE BEET POTS DE CREME

Steps:

• Add the dark chocolate chips to a medium-sized mixing bowl.
• In a small bowl, stir together 1/4 cup of the coconut milk and the tapioca starch until smooth and all the lumps are out.
• Place the remaining coconut milk in a blender with the beets and cinnamon and blend until completely smooth.
• Transfer the coconut milk/beet mixture to a saucepan and heat over medium, just until the mixture begins to steam and become slightly frothy (don't let it come to a boil). Add in the tapioca starch mixture and salt and whisk constantly until mixture is thick, about 5 minutes. Remove from heat and pour into the bowl with the chocolate chips. Stir until well combined and all of the chocolate chips have melted.
• Divide chocolate beet mixture among four or five 5-ounce ramekins, and allow them to cool slightly before placing them in the refrigerator. Chill for at least 2 hours before serving.

EASY POTS DE CREME

Steps:

• Combine egg yolks, sugar, and salt in a blender. Blend until smooth. Add heavy cream and half-and-half; blend again. Add chocolate and vanilla extract and blend until chocolate is very finely chopped. Carefully pour hot coffee through the opening while blender is running; blend until chocolate is melted and smooth.
• Pour mixture into small serving dishes. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.