POTS CHOCOLATE RECIPES
POTS DE CREME RECIPE | REE DRUMMOND | FOOD NETWORK
Provided by Ree Drummond : Food Network
Total Time 20 minutes
Prep Time 20 minutes
Yield 6 to 10 servings
Number Of Ingredients 7
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.
EASY CHOCOLATE MUFFINS RECIPE - OLIVEMAGAZINE
Is there anything better than a soft, spongy, oven-warm chocolate muffin with melting milk chocolate chunks? Make them in just 35 minutes with our foolproof recipe
Provided by Esther Clark
Total Time 35 minutes
Yield Makes 12
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with paper cases.
- Mix the flour, salt, baking powder, cocoa and sugars in a large bowl and make a well in the centre. Beat the eggs and milk in a large jug or bowl. Tip the milk mixture into the well along with the oil and vanilla. Whisk everything until you have a well-combined, smooth batter. Fold through most of the chocolate chunks.
- Spoon the mixture between the cupcake cases and top each one with some of the remaining chocolate chunks. Bake in the centre of the oven for 20 minutes or until risen and springy. Set aside to cool on a wire rack.
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CHOCOLATE WHISKEY CAKE RECIPE - NYT COOKING
This recipe came to The Times from Marti Buckley Kilpatrick, who adapted it from Dol Miles, the pastry chef at Frank Stitt’s Bottega restaurant in Birmingham, Ala. Ms. Kilpatrick describes the cake as an ugly frog of a confection, but promises that anyone willing to bet a kiss on its excellence would be amply rewarded. The interplay of coffee, black pepper and cloves is subtle but powerful, and results in a deeply flavored, moist confection that comes together quickly. It’s just delicious.
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Reviews 5
Total Time 1 hours 25 minutes
Calories 498 per serving
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EASY CHOCOLATE MUFFINS RECIPE - OLIVEMAGAZINE
Is there anything better than a soft, spongy, oven-warm chocolate muffin with melting milk chocolate chunks? Make them in just 35 minutes with our foolproof recipe
From olivemagazine.com
Total Time 35 minutes
From olivemagazine.com
Total Time 35 minutes
- Spoon the mixture between the cupcake cases and top each one with some of the remaining chocolate chunks. Bake in the centre of the oven for 20 minutes or until risen and springy. Set aside to cool on a wire rack.
See details
CHOCOLATE WHISKEY CAKE RECIPE - NYT COOKING
This recipe came to The Times from Marti Buckley Kilpatrick, who adapted it from Dol Miles, the pastry chef at Frank Stitt’s Bottega restaurant in Birmingham, Ala. Ms. Kilpatrick describes the cake as an ugly frog of a confection, but promises that anyone willing to bet a kiss on its excellence would be amply rewarded. The interplay of coffee, black pepper and cloves is subtle but powerful, and results in a deeply flavored, moist confection that comes together quickly. It’s just delicious.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 25 minutes
Calories 498 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 25 minutes
Calories 498 per serving
- Pour batter into prepared pan. Transfer to oven and bake until a toothpick inserted in the center emerges clean, 55 to 65 minutes. Let cool on a wire rack, then remove sides of pan. Dust with powdered sugar before serving, if you like.
See details
GRANOLA RECIPES - BBC GOOD FOOD
Start the day with a bowl of energy-boosting granola. From crunchy fruit and nut breakfast cereals to tasty snack bars, these oaty treats will power you on.
From bbcgoodfood.com
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See details
CHOCOLATE WHISKEY CAKE RECIPE - NYT COOKING
This recipe came to The Times from Marti Buckley Kilpatrick, who adapted it from Dol Miles, the pastry chef at Frank Stitt’s Bottega restaurant in Birmingham, Ala. Ms. Kilpatrick describes the cake as an ugly frog of a confection, but promises that anyone willing to bet a kiss on its excellence would be amply rewarded. The interplay of coffee, black pepper and cloves is subtle but powerful, and results in a deeply flavored, moist confection that comes together quickly. It’s just delicious.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 25 minutes
Calories 498 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 25 minutes
Calories 498 per serving
- Pour batter into prepared pan. Transfer to oven and bake until a toothpick inserted in the center emerges clean, 55 to 65 minutes. Let cool on a wire rack, then remove sides of pan. Dust with powdered sugar before serving, if you like.
See details
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