Today I’m sharing a chocolate cream recipe from my Joy of Desserts blog archives.
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Creme Au Chocolat
8 oz semisweet chocolate, grated or chopped
41/2 cup milk
2/3 cup sugar
5 egg yolks
1 whole egg
In a double boiler, pour 1/4 cup of the milk and chocolate and stir until melted. Gradually add remaining milk, then sugar, stirring constantly. Let cool.
Preheat oven to 350F.
In a bowl, beat the whole egg and yolks. Beat eggs into the chocolate mixture.
Pour mixture into oven-proof custard cups or small molds and set them in a pan filled halfway with warm water. Bake until set or about 30 minutes.