CHOCOLATE POTS DE CREME
Provided by Food Network Kitchen
Categories dessert
Time 2h16m
Yield 6 - 8 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.
EASY CHOCOLATE POTS DE CRèME
These chocolate pots de crème are no-bake, no-cook, and made in a blender in 5 minutes. Rich, decadent, and perfect for special occasions!
Provided by Averie Sunshine
Categories Dessert
Time 2h5m
Number Of Ingredients 6
Steps:
- To the canister of a high speed blender, add the chocolate chips, sugar, salt, and process on high speed until you have fine chocolate dust; set aside.
- To a microwave-safe glass measuring cup, add the heavy cream and heat on high power until just boiling, about 1 1/2 to 2 minutes, but check every 15 seconds or so after 1 minute has passed.
- Pour the cream into the blender and process on high speed until smooth.
- Evenly divide the chocolate mixture between 2 to 4 ramekins (read blog post for my commentary), cover, and place ramekins in the fridge for at least 2 hours, or until set.
- Optionally garnish with whipped cream and/or chocolate shavings before serving.
Nutrition Facts : Calories 410 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 69 milligrams cholesterol, Fat 32 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 85 grams sodium, Sugar 32 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
NO BAKE CHOCOLATE PôTS DE CRèME
These are not for the faint of heart but for the true chocophile. They are very rich! Serve with raspberry sauce and whipping cream, for an easy, elegant dessert. For the best flavor and texture, use high-quality chocolate. If substituting chocolate chips for the chocolate, be sure to use a high-quality brand, such as Ghirardelli bittersweet chips. Time does not include chilling before serving.
Provided by momaphet
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place the chocolate in a large bowl and set aside.
- Whisk the egg yolks, sugar, and salt together in a bowl until smooth.
- Bring the cream and milk to a simmer in a medium saucepan over medium heat, stirring occasionally. Remove the pan from the heat and slowly whisk about 1 cup of the cream mixture into the yolks. Slowly whisk the yolks back into the cream mixture.
- Return the pan to low heat and cook, whisking constantly, until the mixture thickens slightly, just enough to coat the back of a spoon with a thin film, and registers 175 to 180 degrees on an instant-read thermometer, 7 to 9 minutes.
- Strain the mixture through a fine-mesh strainer into the bowl with the chocolate and let stand for 2 minutes. Slowly whisk the mixture until thoroughly combined. Stir in the vanilla and then divide evenly among six 6-ounce ramekins.
- Cover with plastic wrap and refrigerate until firm, at least 4 hours.
Nutrition Facts : Calories 326.3, Fat 27.9, SaturatedFat 16, Cholesterol 328.3, Sodium 88.8, Carbohydrate 14.5, Sugar 12.4, Protein 5
EASY WHITE CHOCOLATE POTS DE CRèME
A deliciously rich and creamy no-bake white chocolate pudding that is so easy to throw together, and only requires 5 simple ingredients!
Provided by Marsha Cook
Categories No-Bake Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Add the white chocolate to a large heat-proof bowl, and set aside.
- Add the cream, sugar, salt, and vanilla to a microwave-safe bowl or jug, and heat on high for 30 seconds (800W). Stir to combine the sugar into the cream, then heat for a further 30 seconds.
- Pour the cream over the chocolate, and leave to stand for 1 minute. Whisk together until melted and smooth. If there are still some chocolate lumps left, heat for 30 seconds, then whisk again. The mixture should be slightly thick and silky smooth.
- Evenly divide the pudding between three 4-oz ramekins, cover, and refrigerate for at least 1 hour until set.
- Garnish with whipped cream and/or chocolate shavings before serving.
Nutrition Facts : Calories 628 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 40 grams fat, Fiber 0 grams fiber, Protein 6 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1 serving, Sodium 166 grams sodium, Sugar 64 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
NO-BAKE DOUBLE CHOCOLATE POTS DE CRèME
An intensely chocolate dessert. Pot de crème is like a very dense chocolate pudding. A friend made this for us when she visited us during a Florida vacation. It was delicious. She was concerned that it might be "too chocolatey," a concept that I was unable to understand. She used Ghirardelli bittersweet chips and Penzey's Dutch-process cocoa. Also she added some instant espresso powder with the cocoa. Heated cream on the stovetop, not the microwave.
Provided by StevenHB
Categories Dessert
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Have ready six 6-oz (180ml) ramekins (3-1/2" wide by 1-2/3" high) or other cups and make room in the fridge. (Small teacups, demitasse- this is not baked).
- Put the heavy cream in a small saucepan (or microwave in a 4-cup heatproof bowl) and heat just until boiling. Once boiling, slide off the heat and whisk in the cocoa powder until smooth. Add the sugar, chopped chocolate, butter, vanilla, and salt and whisk until the chocolate and butter are melted and the mixture is smooth. Set aside to cool until warm and no longer hot.
- Pour the chocolate cream evenly into the ramekins or cups. Depending on what size cups you are using, they will be filled two-thirds to three-quarters of the way. Set aside until cooled to room temperature. Cover the tops- not the custard surface- with plastic and refrigerate until chilled and firm, about 4 hours.
- Make ahead: The crèmes can be prepared and refrigerated for up to 4 days before serving. Finishing Touches: Serve w/slightly sweetened whipped cream, and a few chocolate shavings.
- Mocha: add 1 tsp instant espresso powder along w/cocoa powder. Add 1 Tbsp dark rum or coffee-flavored liquor along with the vanilla.
- Orange- add 2 tsp finely grated orange zest w/the cocoa powder. Add 1 Tbsp orange-flavored liquor along w/the vanilla. Smooth- strain mixture before adding chocolate. Stronger flavor- heat zest & cream, cover & let sit for 15 minutes. Strain if smooth texture is wanted.
Nutrition Facts : Calories 432.8, Fat 45, SaturatedFat 28.1, Cholesterol 149.4, Sodium 52.4, Carbohydrate 7.6, Fiber 0.6, Sugar 4.5, Protein 2.1
CHOCOLATE POT DE CRèME RECIPE
A rich and chocolatey dessert custard that melts in your mouth! No baking required for this dessert. Serve topped with whipped cream and berries.
Provided by Susie Weinrich
Categories Dessert
Time 2h11m
Number Of Ingredients 9
Steps:
- Place the chocolate chips, room temp eggs, salt, sugar and vanilla in a food processor (or blender) and process for about 15 seconds.
- In a separate bowl or mug warm the coffee and milk together in the microwave just before boiling.
- Turn the processor on again and slowly pour the hot coffee/milk mixture through the feed tube. Let it process for about 45 seconds, until the chocolate melts completely and the mixture starts to thicken.
- Carefully pour the chocolate mixture into 6 ramekins or dessert cups. Place in the fridge for 2-12 hours until they are firm, like pudding.
- Serve topped with sweetened whipped cream and berries.
Nutrition Facts : ServingSize 1 serving, Calories 382 kcal, Carbohydrate 33 g, Protein 7 g, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 87 mg, Sodium 94 mg, Fiber 5 g, Sugar 24 g
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- Add the cream, sugar, salt, and vanilla to a microwave-safe bowl or jug, and heat on high for 1 minute (800W). Stir, then heat for a further 30 seconds until just hot, but not boiling.
- Pour the cream over the chocolate, and let sit for 1 minute. Whisk together until melted and combined. The mixture should be thick and silky smooth.
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- Heat the heavy cream in a small saucepan set over medium-low heat until it just comes to a boil.
- Add the sugar and water to a 3-quart saucepan set over medium heat. Stir until combined. Do not stir again, simply swirl the saucepan until the sugar has melted and turns a light coppery amber color. If you use a candy or instant read thermometer, the sugar should register 350º F at this point. Once the sugar has melted and turns a light amber in color, carefully add all of your butter and whisk until all of the butter has melted.
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- Heat until the cream’s just short of a full rolling boil; it should be bubbling vigorously around the edges, with larger bubbles rippling across the interior.
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