Best Chocolate Coconut Pots De Creme Recipes
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.
CHOCOLATE COCONUT POTS DE CREME
This is the world's best dessert. I think I've been searching for it ever since I was born, and the desire to taste this kind of magnificence is what has led me to spend so many hours of my life in the kitchen. More than anything else I love chocolate. And I really love soft, succulent, rich and melty chocolate with a high fat content and a deep, intense but sweet flavor. Before I created this dessert I always had to choose between flavor and texture, it seems I could never get the exact right combination...until now. It is even richer than a silk pie, more luscious than a mouse, far richer than pudding, and infinitely more delicious than just plain chocolate. If chocolate had a soul, this would be it. From: http://voraciouseats.com/2010/05/14/chocolate-pots-de-creme-the-best-dessert-in-the-world/
Provided by Cake Baker
Categories Dessert
Time 5h10m
Yield 1/2 cup servings, 4 serving(s)
Number Of Ingredients 6
Steps:
- - Break the chocolate up into pieces, put it into a food processor along with the agave nectar, vanilla, nutmeg and cinnamon - don't process it yet! Just wait....
- - Bring the coconut milk up to a simmer on the stove, and then pour it over the ingredients in the food processor.
- - Blend everything together until smooth and creamy, pour into ramekins or coffee cups if that is all you have, and chill for about 5 hours until firm and creamy.
- * I am the world's foremost hater of all things coconut, but coconut milk is really growing on me. It is light and fragrant and not at all coconuty. Believe me, in this dessert you can't even taste it!
Nutrition Facts : Calories 549.1, Fat 35.5, SaturatedFat 27.5, Sodium 45.9, Carbohydrate 65.8, Fiber 6.1, Sugar 53.8, Protein 5.8
CHOCOLATE POTS DE CRèME
At Cafe Tamayo in Saugerties, this rich dessert is topped with whipped cream.
Yield Makes 6 servings
Number Of Ingredients 5
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.)
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