Best Chocolate Pots De Crème With White Chocolate Whipped Cream Recipes

CHOCOLATE POTS DE CRéME WITH WHITE CHOCOLATE WHIPPED CREAM

Steps:

• Preheat the oven to 325 degrees F.
• To make the pots de creme, bring the heavy cream and milk to a bare simmer in a saucepan set over medium heat. Do not let it boil. Remove from the heat, and stir in the chocolate. Whisk until combined.
• In a large bowl, whisk to combine the sugar, egg yolks, amaretto, and vanilla. While constantly whisking, slowly drizzle in the chocolate cream. Once it is fully whisked in, strain the entire mixture in case you scrambled any egg. Pour the strained chocolate custard evenly into four 4-ounce ramekins, and place in a 9×13 baking dish. Cover each ramekin tightly with foil, and add enough hot water to come halfway up the sides of the ramekins. Bake for 45 minutes, until set, but still jiggly.
• Remove the ramekins from the water bath and chill for 3 hours in the refrigerator.
• To make the white chocolate whipped cream, whip the heavy cream and powdered sugar to soft peaks, then fold in the melted white chocolate. Dollop onto the chilled pots de creme. Enjoy!

CHOCOLATE POTS DE CRèME WITH WHITE CHOCOLATE WHIPPED CREAM

Steps:

• Preheat oven to 300º. Place 6 6-ounce ramekins in large baking dish.
• Add cream to a saucepan and bring to a simmer. Remove from heat and add chocolate. Stir till chocolate is melted.
• Whisk eggs and sugar in a large bowl, till thick and pale.
• Drizzle a bit of the hot chocolate mixture into eggs to temper, whisking constantly.
• Continue slowly adding hot liquid while whisking till all liquid is incorporated.
• Avoid incorporating air into mixture if possible. If you find you have some small, unmelted particles of chocolate at the bottom of the saucepan, gently heat till melted and add to bowl.
• Place a fine mesh sieve over a large measuring cup. Strain custard.
• Pour custard into the ramekins, then pour enough hot water into pan to reach halfway up ramekins.
• Cover pan with foil and poke a few holes in foil to allow steam to escape.
• Bake 25-30 minutes or till outer inch of custard is set.
• Cool to room temperature, then cover and refrigerate till serving time.
• Combine white chocolate and the 2 tablespoons whipped cream in small microwave safe bowl.
• Gently microwave stopping and stirring frequently, till chocolate is melted and smooth.
• Cool 10 minutes.
• Whip the remaining cream to soft peaks. Whisk in white chocolate. Cover and refrigerate.
• Serve with a dollop of white chocolate whipped cream and garnish with berries.

WHITE CHOCOLATE POTS DU CREME

Steps:

• Combine the cream and milk in a heavy bottom, 2 quart saucepan. Place over medium heat and bring to a boil. Bring the water in a double boiler to a simmer. Place the chocolate in the top half and stir with a rubber spatula until melted. Whisk the egg yolks into the melted chocolate. Slowly pour the boiling cream mixture into the chocolate, whisking constantly. Bring to a temperature of 160 degrees, about 3 1/2 to 4 minutes. Remove from the heat and transfer to a stainless steel bowl. Cool in an ice bath, stirring constantly with a wire whisk to a temperature of 90 degrees F., about 4 to 5 minutes. Evenly divide the mixture into 8 small pot de creme forms or glass custard cups. Cover each with plastic wrap and refrigerate for 2 to 3 hours to set before serving. Spoon the sauce over the top of each pot de creme and serve with the Florentines.
• Remove the seeds from 2 pomegranates and set aside. Remove the seeds from the other 2 pomegranates and place in a small saucepan with the sugar and water. Bring to a boil. Boil until all of the seeds burst and the mixture begins to thicken, about 10 to 15 minutes. Remove from the heat, strain and allow to cool. Stir in the whole pomegranate seeds.
• Recipe courtesy Emeril Lagasse, 2000
• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Cream the butter and sugar together with an electric mixer on medium speed until smooth. Add the egg and beat until incorporated. Add the vanilla, baking soda and salt and beat until smooth. In a food processor or blender, combine the oats and pecan pieces and pulse several times to grind. Add this to the creamed mixture and beat until incorporated. The dough will be stiff and sticky. Drop by the teaspoonful, about 3 inches apart, onto the prepared pan. Flatten the dough slightly with your fingertips. Bake for 6 minutes until lightly golden. Remove from the oven and carefully roll the cookies into cylinder shapes-like a cookie cigar while they are still hot. Cool completely on wire racks.

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.)

POT DE CREME

Steps:

• Place rack in the center of the oven and preheat the oven to 375 degrees F.
• Melt the chocolate in a medium heatproof bowl set over gently simmering water. When the chocolate is almost melted, turn off the heat and let stand until completely melted.
• Meanwhile, in a medium saute pan, scald the cream and milk. Watch carefully as cream will boil over.
• In a medium mixing bowl, whisk together the egg yolks, sugar, and salt until the sugar is completely dissolved. Slowly whisk the hot cream mixture into the yolks. If you add the hot cream mixture too quickly, the egg yolks could cook and leave undesirable cooked egg particles.
• Remove the melted chocolate from the stove and pour the hot cream mixture through a fine mesh strainer into the melted chocolate. Whisk until well combined and smooth.
• Ladle the mixture into 6 (3/4-cup) ramekins. Line the bottom of a baking pan with a clean kitchen towel or paper towels. Place the filled ramekins in the baking dish on the towel. Pour in enough hot water to reach halfway up the sides of the ramekins. Cover the entire pan with aluminum foil and place in the oven. Bake until mixture around the edges of the ramekin is firm when lightly shaken, about 35 minutes. (Baking time will vary depending on depth and width of ramekins.) The center of the Pot de Cremes may still jiggle slightly when shaken, but that is okay, it will firm up as it chills.
• Carefully remove the ramekins from the baking pan, wipe dry and allow to cool. Once cooled, refrigerate until firm, about 2 to 3 hours.
• To serve, spoon some White Chocolate Whipped Cream into the ramekin and garnish with some grated chocolate.
• Melt the white chocolate in a double boiler over barely simmering water, stirring occasionally. Once melted, remove from the heat and cool to room temperature.
• Whip the cream in a chilled bowl to soft peaks. Fold in the cooled chocolate and beat to stiff peaks.

CHOCOLATE POTS DE CREME

Steps:

• Preheat oven to 300 degrees. Bring half-and-half just to a simmer in a small saucepan. Remove from heat; add chocolate and sugar. Let stand 5 minutes.
• In a large bowl, stir together yolks, vanilla, cocoa, salt, and liqueur if desired. With a fork, stir chocolate mixture until smooth, then gradually stir into yolk mixture. Pour through a fine sieve into a glass measuring cup.
• Place 4 custard cups or ramekins (3 to 4 ounces each) in a shallow roasting pan, and divide chocolate mixture among them. Pour hot water into the pan so it reaches halfway up the sides of cups.
• Bake until custards are almost set in centers, about 30 minutes (custards will firm as they cool). Carefully remove cups from hot-water bath; let cool slightly.
• Cover with plastic wrap; refrigerate. Just before serving, dollop with whipped cream, if desired.