CHOCOLATE POTS ANTIQUE RECIPES
CHOCOLATE POTS | CHOCOLATE RECIPES | JAMIE OLIVER
The beauty of this dessert is that it is so smooth, silky and rich. Small servings are the key – I generally use espresso cups as they’re the ideal size. Chocolate pots are brilliant for dinner parties as you can make them up the day before and stick them in the fridge.
Total Time 5 minutes
Yield 6
Number Of Ingredients 5
Steps:
- In a thick-bottomed pan, heat the cream until nearly boiling. Snap in the chocolate and stir in until melted and smooth. Remove and set aside for 1 minute and allow to cool slightly.
- Beat in the egg yolks and brandy and stir until combined. Stir in the butter and a pinch of sea salt until the mixture is smooth.
- Pour into small individual serving pots and pop in the fridge to set for about 2 hours. Serve with your favourite biscuit to dip in.
Nutrition Facts : Calories 355 calories, FatContent 28.7 g fat, SaturatedFatContent 16.9 g saturated fat, ProteinContent 5.9 g protein, CarbohydrateContent 12.4 g carbohydrate, SugarContent 10.7 g sugar, SodiumContent 0.1 g salt, FiberContent 3.9 g fibre
CHOCOLATE POTS RECIPE - JAMIE OLIVER | FOOD & WINE
The beauty of this dessert is that it is silky and rich—so rich, in fact that it's best in small portions. Jamie Oliver generally likes to serve it in espresso cups.Chocolate pots are ideal for dinner parties as you can make them ahead and keep them in the refrigerator.Plus: More Dessert Recipes and Tips
Provided by Jamie Oliver
Yield 8
Number Of Ingredients 5
Steps:
- In a medium saucepan, heat the cream until bubbles appear around the edge. Remove the pan from the heat, add the chocolate and let stand for 1 minute, then stir until smooth.
- Whisk the egg yolks in a small bowl, then whisk in 1/2 cup of the hot chocolate cream. Scrape this mixture into the saucepan and whisk constantly until smooth. Stir in the rum and butter. Pour the custard into eight 1/2-cup ramekins or espresso cups and refrigerate until chilled, at least 4 hours.
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CHOCOLATE POTS | CHOCOLATE RECIPES | JAMIE OLIVER RECIPES
Crispy on the top, but super-gooey in the middle, rich and an utterly mind-blowing chocolate experience, these pots are an honest and delicious expression of chocolate – they really celebrate the quality of the chocolate you choose.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 441 calories per serving
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 441 calories per serving
- Preheat the oven to 160ºC/325ºF/gas 3.
- Snap the chocolate into a heatproof bowl, add the butter and a pinch of sea salt and place over a pan of gently simmering water until smooth and melted, stirring occasionally. Remove from the heat and leave to cool for 15 minutes.
- In a separate bowl, whisk the sugar and eggs together until thick and fluffy. Whisking constantly, pour the chocolate mixture into the eggs, until combined.
- Divide between 12 small ovenproof teacups or ramekins, then place them in a large, deep roasting tray. Place the tray in the oven, then carefully pour enough boiling kettle water into the tray to come halfway up the side of the cups.
- Bake for 25 minutes, then carefully remove the cups from the tray and leave them to sit for at least 15 minutes before serving.
- Meanwhile, to make the syrup, squeeze all the clementine juice through a sieve into a small pan.
- Add the sugar and bring to the boil, then reduce to a gentle simmer for 15 minutes, or until starting to thicken and coat the back of a spoon.
- Remove from the heat and leave to cool to room temperature. For maximum pleasure, enjoy the chocolate pots at room temperature – if they’re hot, they’ll be too runny, and if they even touch the fridge, they become too firm. Serve with a spoonful of cre`me frai^che and a drizzle of the syrup. Heaven.
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CHOCOLATE POTS RECIPE | REAL SIMPLE
From realsimple.com
Reviews 3
Total Time 2 hours 30 minutes
Calories 278 calories per serving
Reviews 3
Total Time 2 hours 30 minutes
Calories 278 calories per serving
- Add the vanilla and chocolate, stirring until the chocolate is melted and the mixture is smooth. Pour into eight 4-ounce ramekins, glasses, or teacups. Refrigerate, covered, until chilled, at least 2 hours and up to 2 days. Sprinkle with the cocoa powder before serving.
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Reviews 5
Total Time 4 hours
Category dessert, main dish
From thepioneerwoman.com
Reviews 5
Total Time 4 hours
Category dessert, main dish
- First thing to do is to take your eggs out of the refrigerator ahead of time and let them come to room temperature before starting.When eggs are at room temperature you can begin by placing the chocolate chips into a blender. Follow this with the eggs and the vanilla (or liqueur). Add a pinch of salt. Turn on the blender.While it is blending, remove the circular disk from the blender lid and very slowly pour in 8 ounces of strong, VERY HOT coffee. It is essential that your coffee be extremely hot in order for the final product to be the right consistency and texture.Blend for a minute or so until mixture is smooth and fairly free of visible bits of chocolate.Pour the mixture into your serving glasses or little demitasse cups, leaving plenty of room to add a heap of whipped cream later.Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.Garnish with whipped cream and maybe a chocolate curl or two and you have an easy, delicious and yes, elegant, dessert!
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MILK CHOCOLATE POTS WITH CITRUS SHORTBREAD RECIPE | BBC ...
These individual chocolate desserts go really well with the light citrussy shortbread and are so simple to make that kids can get involved too!
From bbcgoodfood.com
Total Time 50 minutes
Category Dessert
Cuisine British
Calories 558 calories per serving
From bbcgoodfood.com
Total Time 50 minutes
Category Dessert
Cuisine British
Calories 558 calories per serving
- When ready to eat, whip the cream to soft peaks, then spoon on top of the chocolate pots. Serve with the shortbreads on the side.
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SIMPLE CHOCOLATE POTS RECIPE - GREAT BRITISH CHEFS
May 23, 2015 · 1. To start this chocolate pots recipe, place the chocolate in the food processor and chop into small pieces. 100g of couverture chocolate. 2. Meanwhile, place the cream, muscovado sugar and vanilla into a pan, bring to the boil an remove from the heat. 250ml of double cream. 40g of muscovado sugar.
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CHOCOLATE POTS DE CRÈME RECIPE - BROWN EYED BAKER
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