Milk Chocolate Creams
Martha Stewart Living, June 2008
Prep Time 5 min. Total time 65 min
12 ounces milk chocolate, roughly chopped
1 cup light cream
1 1/2 tsp pure vanilla extract
4 large egg yolks
Strawberries and raspberries, for serving
- Place chocolate in a blender. Bring cream to a simmer in a small saucepan. Immediately remove from heat, and pour over chocolate. Blend until smooth.
- Blend in vanilla and a pinch of salt. With the machine running, add yolks. Blend until well combined. Pour about 3/4 cup chocolate mixture into each of four serving bowls.
- Freeze, uncovered, for 30 minutes. Then refrigerate, uncovered, for 30 minutes. (The texture should be soft and creamy.) Serve cold with berries.
Note: The egg yolks in this recipe are not cooked. This dish should not be prepared for pregnant women, babies and other young children, the elderly, or anyone whose health is compromised.
For this recipe I couldn't find light or table cream in the store here so in consulting with my Food Substitutions Bible, (don't cook without it!) it stated to use 1/2 regular cream and 1/2 regular milk which seemed to work pretty well. Because of the raw egg yolks, it is important to use fresh eggs from a reliable source--mine were the local ones I picked up this weekend at the farmer's market. I like to serve desserts like this in my Japanese teacups which are a bit smaller than the bowls pictured, so I got 5 desserts instead of 4. I think based on how rich this dessert is--it was plenty. This is a great summer dessert with it's cool creaminess and one I would make again.