Chocolate Pots de Créme

Chocolate Pots de Créme
Print Recipe
    Servings Prep Time
    6 people 30 minutes
    Cook Time Passive Time
    40 minutes 3+ hours
    Servings Prep Time
    6 people 30 minutes
    Cook Time Passive Time
    40 minutes 3+ hours
    Chocolate Pots de Créme
    Print Recipe
      Servings Prep Time
      6 people 30 minutes
      Cook Time Passive Time
      40 minutes 3+ hours
      Servings Prep Time
      6 people 30 minutes
      Cook Time Passive Time
      40 minutes 3+ hours
      Ingredients
      Servings: people
      Instructions
      1. Preheat oven to 325°F.
      2. Combine cream and milk in a medium saucepan and bring to a simmer over medium heat. Remove from heat and stir in chocolate. Allow chocolate to sit for a few minutes and then stir until chocolate has melted and the mixture is smooth.
      3. In a medium bowl whisk together egg yolks and sugar. Whisk in an approximate 1/4 cup of the chocolate mixture until combined, repeat with another 1/4 cup and then slowly whisk in the remaining hot mixture. Whisk in espresso powder and salt.
      4. Strain through a fine-mesh sieve and allow to sit for 10 minutes, then skim off any foam on the surface.
      5. Pour evenly among six 3/4 cup ramekins. Arrange ramekins in a 9"x13" baking pan and add enough boiling water to come up the ramekins halfway. Cover entire pan with foil and bake on centre rack for approximately 40 minutes until the edges are set but centers still jiggle when shaken.
      6. Remove from oven and remove custards from pan. Allow to rest for 10-20 minutes and then chill until cold, about 3 hours.
      7. Serve with fresh raspberries and lightly sweetened whipped cream.
      Recipe Notes

      -If you do not use boiling water to start with the cooking time will be longer.

      -You can also use good quality semi-sweet chocolate, however bittersweet results in a richer custard.

      -Do not skip the straining as it ensures a smooth custard.

      -Can be made up to 2 days in advance, covered and chilled.

      Lemon on Lemon Cupcakes


      Lemon on Lemon Cupcakes
      Print Recipe
        Servings
        22-24 cupcakes
        Servings
        22-24 cupcakes
        Lemon on Lemon Cupcakes
        Print Recipe
          Servings
          22-24 cupcakes
          Servings
          22-24 cupcakes
          Ingredients
          Cupcakes
          Glaze
          Buttercream
          Servings: cupcakes
          Instructions
          Cupcakes
          1. Preheat oven to 350℉. Line muffin tins with desired paper liners and set aside. In a small bowl whisk together flour, baking powder, baking soda and salt. Set aside.
          2. Using an electric mixer or stand mixer fitted with whisk attachment, whisk together sugar, oil and lemon zest until combined. Add one egg at a time, beating well after each. Whisk in buttermilk, lemon juice, and lemon extract. Add flour mixture all at once and whisk until smooth, about 1 minute. Carefully add boiling water with mixer on low and whisk until incorporated and batter is smooth, increasing speed when water has been incorporated, about 1 minute.
          3. Using a 1/4 cup measure, scoop batter into prepared cupcake tins and bake in preheated oven for 15-16 minutes or until a toothpick comes out clean. Remove from oven and allow to cool for 10 minutes before removing cupcakes to a wire rack. Once removed from tins, glaze cupcakes as per directions below.
          Lemon Glaze
          1. Combine sugar and lemon juice in a small sauce pan over medium heat and whisk until sugar has dissolved and mixture comes to a boil. Remove from heat and use while still warm.
          2. Brush cupcakes with glaze once they have been removed from the tins to a wire rack. You will have enough glaze to make two passes with the glaze.
          Buttercream
          1. In a small pot combine sugar, water and lemon juice. Over medium high heat bring mixture to a boil whisking often until sugar has dissolved. Brush any sugar crystals away from the side of the pot with a pastry brushed dunked in cool water. Once sugar has dissolved, stop stirring and attach a candy thermometer to the side of the pot and continue to boil until mixture reaches 240℉.
          2. Using a stand mixer fitted with a whisk attachment, beat egg yolks until smooth and creamy, 1-2 minutes. When sugar syrup reaches 240℉, slowly pour syrup into egg yolks with mixer running on medium high. Try to hit the side of the bowl with the syrup as you pour. Once all the syrup has been incorporated, continue to whisk until the temperature has dropped to room temperature, about 65-68℉.
          3. Add butter by the tablespoon, making sure each piece is incorporated before adding the next. Once all the butter is added, the buttercream should be light and fluffy. Whisk in lemon extract and food colouring.
          4. French buttercream is a little softer than others and therefore recommended here to dollop each cupcake with approximately 2tbsp and smooth over cupcake.
          Recipe Notes

          -Start whisking egg yolks once sugar syrup hits about 210℉, that way they will be ready when syrup hits 240℉.

          -Use a sealable bag or two filled with ice and a small amount of water to place around the mixer bowl to help it cool to room temperature faster.

          Cherry and Chocolate Semifreddo

          Cherry and Chocolate Semifreddo
          Cherry and Chocolate Semifreddo
          Print Recipe
          A cool and creamy dessert loaded with cherries and chocolate!
            Servings
            10 people
            Servings
            10 people
            Cherry and Chocolate Semifreddo
            Cherry and Chocolate Semifreddo
            Print Recipe
            A cool and creamy dessert loaded with cherries and chocolate!
              Servings
              10 people
              Servings
              10 people
              Ingredients
              Ganache
              Semifreddo
              Servings: people
              Instructions
              Ganache
              1. Place chopped chocolate in a small bowl. Heat heavy cream in a small saucepan or microwave until hot. Pour cream over chocolate and let stand 5 minutes. Stir until incorporated and smooth. Stir in corn syrup. Set aside.
              Semifreddo
              1. In a medium size bowl whisk together sugar, egg yolks, water and Kirsch. Place bowl over a saucepan of simmering water making sure the bottom of the bowl does not come in contact with the water. Whisk constantly over medium heat until mixture reaches 170℉. Remove from heat and beat with an electric mixer until mixture is cool and thick. Set aside.
              2. Whip heavy cream until soft peaks form, gently fold in sugar&egg mixture until combined. Add cherries and fold gently to combine being careful not to deflate mixture.
              3. Line 10 6 ounce ramekins with plastic wrap and divide mixture evenly between the ramekins. Spoon a scant 1 1/2 Tbsp of liquid ganache onto mixture and swirl into mixture with a knife or teaspoon handle. Save remaining ganache for serving.
              4. Freeze individual ramekins for at least 8 hours. To serve, tug on plastic wrap to loosen from ramekin, invert onto serving plate and remove plastic wrap. Drizzle with ganache, serve immediately.
              Recipe Notes

              To help cool the egg yolk mixture, place the bowl on a bed of ice cubes while beating with an electric mixer.

              If tugging on plastic wrap does not loosen the semifreddo from the ramekin, set ramekin in a shallow dish of hot water for 10-20 seconds to loosen.

              Recipe Source:  Compelled To Cook