This is a great, incredibly rich chocolate desert.
Preheat oven to 275?. Warm the cream gently on the stove or in the microwave. Add vanilla. Meanwhile, melt the chocolate in the milk using a double boiler. Beat together egg yolks and sugar, add the chocolate milk and the warm cream. Blend well. Pour into 6 oz ramekins.
Bake in a water bath for 45 minutes to one hour. Chocolate will form a crust on top but the center will still be quite liquid. Remove and cool for 6 hours. Chocolate should firm to the consistency of custard.
Enjoy with whipped cream or on it's own.
It is important for the cream to be warm. This helps the chocolate blend and begins the cooking process. I love this desert and find it is quite easy after a few attempts. It can be eaten more quickly if you are impatient.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (129g) | ||
Recipe Makes: 4 | ||
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Calories: 451 | ||
Calories from Fat: 323 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.9g | 48 % | |
Saturated Fat 17.3g | 86 % | |
Monounsaturated Fat 13.5g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 870.1mg | 268 % | |
Sodium 47mg | 2 % | |
Potassium 216mg | 6 % | |
Total Carbohydrate 23.8g | 7 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 21.9g | ||
Protein 12.8g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 451
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