CHOCOLATE POTS DE CREME RECIPES

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POTS DE CREME RECIPE | REE DRUMMOND | FOOD NETWORK



Pots de Creme Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Total Time 20 minutes

Prep Time 20 minutes

Yield 6 to 10 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.

OAT MILK CHOCOLATE PUDDING RECIPE - NYT COOKING



Oat Milk Chocolate Pudding Recipe - NYT Cooking image

Chocolate pudding is equal parts comfort and romance, which means it’s great accompanied by sweatpants, candlelight or both. This 15-minute version is inspired by a recipe from Alice Medrich, the cookbook author, in which she uses both cocoa powder and chocolate, and cornstarch instead of eggs for a pure chocolate flavor (eggs can dilute the subtle notes). Here, nondairy milk is swapped in for the milk and the cream with equally wonderful results. When developing this recipe, we found that oat milk created a pudding with the plushest texture. Soy, almond and coconut milks work, too, although they might impart their own flavor and the pudding texture may vary.

Provided by Ali Slagle

Total Time 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 7

1/3 cup/65 grams granulated sugar
1/3 cup/30 grams unsweetened cocoa powder
2 tablespoons cornstarch
1/8 teaspoon fine sea salt
2 cups/480 milliliters nondairy milk, preferably oat
3 to 4 ounces/85 to 115 grams bittersweet bar chocolate, finely chopped (see Tip 1)
1 teaspoon vanilla extract

Steps:

  • In a medium saucepan, use a wooden spoon or silicone spatula to stir together the sugar, cocoa, cornstarch and salt. Slowly stir in the milk and keep stirring until smooth and combined.
  • Stir the mixture constantly over medium-low heat, scraping the bottom, sides and corners of the pan, until the pudding thickens, begins to bubble, and coats the back of the spoon or spatula, 5 to 10 minutes. (If the pudding is coating the bottom of the pan too quickly, reduce the heat.)
  • Add the chocolate and stir vigorously until the pudding is very thick and smooth, about 30 seconds longer.
  • Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups or ramekins. Serve warm, at room temperature or chilled (see Tip 2). It will thicken as it cools.

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POTS DE CREME RECIPE | REE DRUMMOND | FOOD NETWORK
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Chocolate pudding is equal parts comfort and romance, which means it’s great accompanied by sweatpants, candlelight or both. This 15-minute version is inspired by a recipe from Alice Medrich, the cookbook author, in which she uses both cocoa powder and chocolate, and cornstarch instead of eggs for a pure chocolate flavor (eggs can dilute the subtle notes). Here, nondairy milk is swapped in for the milk and the cream with equally wonderful results. When developing this recipe, we found that oat milk created a pudding with the plushest texture. Soy, almond and coconut milks work, too, although they might impart their own flavor and the pudding texture may vary.
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