Crème au Chocolat


  • 180 g (6 oz) plain chocolate, bitter for preference
  • 6 egg yolks
  • 6 teaspoons sugar
  • 125 ml (4 fl oz) double cream
  • 6 egg whites

1. Break up the chocolate or grate coarsely into a pudding basin. Add 3 tablespoons water. Set over a pan of simmering water, and stir until the mixture is smooth and melted and fairly hot (though nowhere near boiling - if you overheat chocolate it turns to mud). Remove the basin from the pan, an...

View full recipe at SpringPad


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