Best 7 Chocolate Pots De Creme With Cherry Whip Recipes

EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME

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.

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 chopped chocolate in a bowl. Heat the cream and the salt until scalded, then pour over the chocolate to melt it. Whisk the yolks with 1/2 cup of the sugar. Temper the yolk mixture with the hot chocolate mixture then place on the stove over medium heat to thicken slightly, until it coats the back of a wooden spoon. Pour mixture into ramekins and bake in a water bath at 300 degrees for 30 to 45 minutes until mostly set but a little jiggly in the center. Chill covered.
• To serve, whip the cream with the remaining 1/2 tablespoon sugar and orange rind. Dollop onto the pots de creme.
• Alternate Garnish: If you have vanilla beans lying around the house that have already been used, here's a great way to recycle them. Cut split vanilla beans into 3-inch sections. Place on a sheet pan in a preheated 300-degree oven and bake until dried. Keep in an airtight container. To garnish the pots de creme, lay the dried vanilla beans across the whipped cream.

CHOCOLATE POTS DE CREME

Steps:

• Position a rack in the middle of the oven and heat the oven to 325 degrees F.
• Put the chocolate into a medium bowl. Combine the cream and milk in a small saucepan and bring to a boil over medium heat. Pour the hot cream over the chocolate. Let sit for 30 seconds or so to allow the chocolate to melt, then stir together until smooth.
• In a small bowl, whisk together the egg yolks, sugar, and vanilla paste. Slowly stream the egg mixture into the chocolate mixture, whisking constantly. Strain the custard through a fine-mesh sieve into a bowl or pitcher, then pour into six 4-ounce ramekins or ceramic cups or bowls.
• Arrange the ramekins in a baking dish or pan and carefully add enough hot water to come about two-thirds of the way up the sides of the ramekins. Carefully place the baking dish in the oven and bake for 30 minutes. Remove the baking dish from the oven and let the pots de creme sit in the hot water for 5 minutes. If they still appear very jiggly in the middle, let them sit for another 5 minutes in the hot water. You want the custards to be very firm around the edges and to barely move toward the center when gently shaken.
• Remove the ramekins from the hot water and let cool in a cool area of the kitchen before serving, or chill to serve cold.

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.

CHOCOLATE POTS DE CRèME

Steps:

• Position an oven rack in the lower third of the oven. Preheat the oven to 325°F. Place six 6-ounce ramekins in a roasting pan.
• In a saucepan, combine the cream, milk, and chocolate over medium heat. Bring almost to a simmer; remove from the heat. Set aside, stirring occasionally, until the chocolate is completely melted.
• In a large measuring cup, whisk together the egg yolks and the sugar. While whisking, add a little of the hot milk mixture to the egg mixture to combine. (This technique is called tempering; it makes the temperatures of two mixtures-one containing raw egg-more similar, so the egg won't curdle in the presence of heat.) Add the remaining milk mixture, and whisk to combine. Whisk in the vanilla and salt.
• Pour approximately 1/2 cup of the egg mixture into each ramekin. Cover each ramekin tightly with aluminum foil to prevent a skin from forming. Fill the roasting pan with enough boiling water to come halfway up the sides of the ramekins. Bake until the custards are just set in the center, 35 to 40 minutes.
• Remove the pots from the water, and place on a wire rack to cool, about 30 minutes. (I usually remove the pots with tongs and leave the roasting pan of water in the oven. Turn the oven off and let the water cool until it is safe to remove the pan.)
• When the pots de crème have cooled completely, refrigerate to chill thoroughly, preferably overnight. Just before serving, top with a dollop of whipped cream.

CHOCOLATE POTS DE CRèME WITH WHITE CHOCOLATE WHIPPED CREAM

Steps:

• Position rack in center of oven and preheat to 325°F. Arrange six 3/4-cup custard cups or souffle dishes in roasting pan. Combine whipping cream, chopped semisweet chocolate and instant espresso powder in heavy medium saucepan. Bring almost to simmer over medium heat, whisking until chocolate melts and mixture is smooth. Whisk egg yolks and sugar in large bowl to blend. Gradually whisk in hot cream mixture.
• Divide custard equally among cups. Pour enough hot water into pan to come halfway up sides of cups. Bake custards until just set around edges but still soft in center, about 25 minutes. Remove cups from water. Refrigerate uncovered until cold, at least 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Spoon White Chocolate Whipped Cream atop custards and serve.