Best No Bake Pot De Creme Recipes

EASY CHOCOLATE POTS DE CRèME

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.

NO-BAKE POT DE CREME

Steps:

• Heat milk in a small pan over moderate heat until it comes to a boil.
• In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur.
• Run processor or turn on blender to low setting.
• Pour in boiling milk in a slow stream.
• Process or blend 1 minute, until smooth.
• Spoon chocolate into 4 demitasse cups and chill.
• Beat cream until soft peaks form.
• Add sugar and beat to combine.
• Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
• Place cups on saucers and serve with demitasse spoons.
• If you use teacups, this recipe will yield 2 cups, rather than 4.

NO BAKE CHOCOLATE PôTS DE CRèME

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.