CREME　FROIDE　AU　CHOCOLAT Chocolate Cream Dessert

May 30, 2007 French style mousse-like dessert, made without gelatin. Make egg yolk mixture, mix in the other ingredients in order, then transfer the batter into ramekins. To bake, pour hot water into the baking tray and bake at low temperature as instructed. Make sure to chill well before serving.

●Preparation Tip ●Instructions Photo #1 Photo #2 Photo #3 Photo #4 Chop chocolate into fine pieces. In a bowl, cream together egg yolks and sugar. (Photo #1) Combine whipping cream and milk in a saucepan and heat until the mixture almost comes to a boil. Stir in the hot cream mixture to the egg yolk mixture. Blend well. (Photo #2) Mix in the chopped chocolate, a little at a time, and blend well. (Photo #3) Pass the batter through a sieve, then fill ramekins with the batter 4/5 full. Place the ramekins on a baking tray, then pour hot water into the tray. Bake in a preheated oven at 160 °C (320 °F) for 25 minutes. (Photo #4) After cooling at room temperature, chill well in the refrigerator. Servings per Recipe Calories per Serving Ready In 3  three 9cm ramekins  0kcal 120 minutes egg yolk 40g  sugar 10g  whipping cream 120g  milk 120g  chocolate 80g