Best Smoked Tea Infused Chocolate Pots De Crème Recipes

Smoked-Tea-Infused Chocolate Pots de Crème image

Yield Makes 8 servings

Number Of Ingredients 9

6 1/2 ounces bittersweet chocolate, finely chopped
2 1/2 cups heavy whipping cream
2/3 cup whole milk
1 teaspoon Lapsang souchong or other smoked tea
1/2 cup sugar, divided
6 large egg yolks
1/2 cup chilled heavy whipping cream
2 teaspoons sugar
1/4 vanilla bean, split lengthwise

Steps:

Place finely chopped bittersweet chocolate in large bowl. Bring heavy whipping cream, whole milk, and smoked tea to simmer in heavy medium saucepan over medium heat. Turn off heat; add 1/4 cup sugar and stir to dissolve. Steep tea uncovered 5 minutes.
Whisk egg yolks and remaining 1/4 cup sugar in medium bowl to blend. Gradually whisk hot cream mixture into yolk mixture, then strain over chocolate. Let stand 2 minutes. Whisk until chocolate is melted and custard is smooth. Cover and chill custard overnight.
Position rack in center of oven and preheat to 300°F. Divide custard among eight 3/4-cup ramekins or custard cups. Cover each ramekin with plastic wrap and arrange ramekins in large roasting pan. Carefully add enough warm water to roasting pan to come halfway up sides of ramekins.
Bake custards in water bath until just set in center, about 55 minutes. Remove ramekins from water. Uncover and refrigerate until cold, at least 6 hours. DO AHEAD: Custards can be made 1 day ahead. Cover and keep refrigerated.
Combine cream and sugar in medium bowl. Scrape in seeds from vanilla bean; whisk until peaks form. Dollop cream atop custards and serve.

Chocolate Pots de Creme image

Provided by Food Network Kitchen

Categories dessert

Time 2h16m

Yield 6 - 8 servings

Number Of Ingredients 7

9 ounces high-quality semisweet chocolate, chopped
1 1/2 cups whole milk
1 1/2 cups heavy cream
6 large egg yolks
5 tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate)
1/4 teaspoon salt
1 tablespoon confectioners' sugar

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.

Smoked-Tea-Infused Chocolate Pots De Crème image

Provided by Queen Dana

Categories Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

6 1/2 ounces bittersweet chocolate, finely chopped
2 1/2 cups heavy whipping cream
2/3 cup whole milk
1 teaspoon smoked tea (Lapsang souchong or other)
1/2 cup sugar, divided
6 large egg yolks
1/2 cup chilled heavy whipping cream
2 teaspoons sugar
1/4 vanilla bean, split lengthwise

Steps:

custard.
Place finely chopped bittersweet chocolate in large bowl. Bring heavy whipping cream, whole milk, and smoked tea to simmer in heavy medium saucepan over medium heat. Turn off heat; add 1/4 cup sugar and stir to dissolve. Steep tea uncovered 5 minutes.
Whisk egg yolks and remaining 1/4 cup sugar in medium bowl to blend. Gradually whisk hot cream mixture into yolk mixture, then strain over chocolate. Let stand 2 minutes. Whisk until chocolate is melted and custard is smooth. Cover and chill custard overnight.
Position rack in center of oven and preheat to 300°F Divide custard among eight 3/4-cup ramekins or custard cups. Cover each ramekin with plastic wrap and arrange ramekins in large roasting pan. Carefully add enough warm water to roasting pan to come halfway up sides of ramekins.
Bake custards in water bath until just set in center, about 55 minutes. Remove ramekins from water. Uncover and refrigerate until cold, at least 6 hours. ****DO AHEAD Custards can be made 1 day ahead. Cover and keep refrigerated.
topping.
Combine cream and sugar in medium bowl. Scrape in seeds from vanilla bean; whisk until peaks form.
Dollop cream atop custards and serve.

Nutrition Facts : Calories 413.6, Fat 37.1, SaturatedFat 22.1, Cholesterol 281.6, Sodium 48.2, Carbohydrate 17.4, Sugar 14.8, Protein 4.5

Chocolate Pots de Crème image

Yield Makes 6 servings

Number Of Ingredients 5

2 cups whipping cream
1/2 cup whole milk
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large egg yolks
1/3 cup sugar

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.)