Best Chocolate Chile Cream Pots Recipes

MEXICAN CHOCOLATE POTS DE CREME

Steps:

• Position your oven rack in the center of the oven and preheat to 325 degrees. Slice the two chile peppers in half and carefully remove the seeds. Combine 2 cups of the cream, sugar, chiles and the espresso powder in a heavy medium saucepan. Bring the mixture to a simmer while you whisk, dissolving the espresso powder. Once simmering, remove from the heat and remove the chiles with a slotted spoon and discard. Add the chocolate and stir until it is melted and smooth. Set aside.
• Select a large bowl. Whisk in the egg yolks, vanilla, almond extract, cinnamon and salt until well blended. Whisk in the chocolate mixture. Strain the mixture into a large 4-cup measuring cup.
• Place 6-8 custard cups or ramekins in a large roasting pan at least 2" deep. Divide the mixture evenly among the cups. Pour enough hot water in the pan to come halfway up the sides of the cups. Cover the pan with aluminum foil. Place in oven and bake until the custard is just set around the edges, approximately 25 - 35 minutes.
• Remove the pan from the oven. Remove cups from the pan and allow them to cool. Cover and chill in refrigerator at least 2 hours and as long as overnight.
• To Serve: Whip cream until soft peaks form. Spoon creme into a pastry bag with a star shaped tip. Pipe one star in the middle of each cup.

SLOW-COOKER CHOCOLATE POTS DE CREME

Steps:

• Place cream, chocolate and espresso in a microwave-safe bowl; microwave on high until chocolate is melted and cream is hot, 4 minutes. Whisk to combine., In a large bowl, whisk egg yolks, sugar and salt until blended but not foamy. Slowly whisk in cream mixture; stir in extract. , Ladle egg mixture into eight 4-ounce jars. Center lids on jars and screw on bands until fingertip tight. Add hot water to a 7-qt. slow cooker; place jars in slow cooker. Cook, covered, on low until set, about 4 hours. Remove jars from slow cooker; cool on counter for 30 minutes. Refrigerate until cold, about 2 hours. , If desired, top with whipped cream, grated chocolate and raspberries.

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.