Best 5 Chocolate Espresso Pots De Cr Recipes

CHOCOLATE ESPRESSO POTS DE CRèME

Steps:

• Put oven rack in middle position and preheat oven to 300°F.
• Put chocolate in a heatproof bowl. Bring cream, milk, espresso powder (to taste), and a pinch of salt just to a boil in a small heavy saucepan, stirring until espresso powder is dissolved, then pour over chocolate, whisking until chocolate is melted and mixture is smooth.
• Whisk together yolks, sugar, and a pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes.
• Line bottom of a baking pan (large enough to hold ramekins) with a folded kitchen towel and arrange ramekins on towel. Poke several holes in a large sheet of foil with a skewer. Divide custard among ramekins, then bake custards in a hot water bath , pan covered tightly with foil, until custards are set around edges but still slightly wobbly in centers, 30 to 35 minutes.
• Transfer ramekins to a rack to cool completely, uncovered, about 1 hour. (Custards will set as they cool.) Chill, covered, until cold, at least 3 hours.
• *Available at some supermarkets, specialty foods shops, and The Baker's Catalogue (800-827-6836).

CHOCOLATE AND COFFEE POTS DE CREME

Steps:

• Bring the cream and sugar to a boil with the vanilla bean in a saucepan.
• Whisk yolks in a bowl. Whisk about a third of the boiling cream into the yolks. Return remaining cream to a boil and whisk in yolk mixture. Continue to cook, whisking constantly, another 15 or 20 seconds, until slightly thickened.
• Strain cream into a bowl and add chocolate. Whisk smooth, whisk in coffee, and pour into molds. Refrigerate until cooled.
• Serve the pots de creme alone, or with a crisp cookie. Storage suggestion: For advance preparation, cover the pots de creme with plastic wrap and refrigerate. Uncover and leave at room temperature for an hour before serving

CHOCOLATE ESPRESSO CUPS

Steps:

• Heat the milk in a medium pot over high heat until hot, but not boiling. Reduce the heat to very low and add the espresso, chocolate, sugar, and vanilla. Using a whisk, stir the mixture until the chocolate has melted. Continue to whisk the chocolate mixture until frothy every few minutes for about 8 minutes, until the chocolate has completely dissolved into the milk. Pour into mugs and serve immediately.

CHOCOLATE POTS DE CREME FOR TWO

Steps:

• Preheat oven to 325 degrees. Bring 1/2 cup plus 2 tablespoons cream, the espresso, and vanilla to a simmer; pour over chocolate in a medium bowl. Let sit for 3 minutes; whisk until smooth.
• In another medium bowl, whisk together egg yolk, sugar, and a pinch of coarse salt; add warm chocolate mixture in a slow stream, whisking constantly. Strain custard through a fine sieve into a 2-cup glass measuring cup. Let cool completely, stirring occasionally, about 15 minutes.
• Place 2 teacups in the center of a baking dish. Divide custard between cups, and fill pan with enough boiling water to reach halfway up the sides of the teacups. Cover tightly with foil; poke several holes in foil. Bake until custard is set around edges but wobbly in center, about 25 minutes.
• Remove cups from water bath, and let custards cool on a wire rack for 1 hour. Cover, and refrigerate for at least 4 hours, and up to 2 days. Before serving, whisk remaining 2 tablespoons cream to soft peaks, and dollop over pots de creme.

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.