Martha Stewart Living (June 2008)
File this one away on your summer desserts "must list."
It has definitely joined ours, along with berries and cream, grilled fruit, popsicles (don't ask), and all manner of ice creams/frozen yogurts/sorbets/granitas.
These amazing Milk-Chocolate Creams are just the ticket when you're craving chocolate for dessert but it's too hot for baking.
Simply heat some cream, mix it with your chocolate, and then blend with vanilla extract and egg yolks. Once placed in the serving bowls, the mixture cools in the freezer and then the refrigerator. Throw on some fruit for garnish and -- voila! -- dessert!
We opted to serve ours in martini glasses because we're incredibly, incredibly fancy. Just kidding, but they do look awfully pretty, and our other bowls were much too small for so much deliciousness.
We also garnished the creams with blackberries rather than the recommended strawberries or raspberries. This wasn't so much an aesthetic choice as a necessary one: Blackberries were the only fruit we had in the house. It made for a delicious flavor combination, though.
The creamy chocolate flavor of this pudding-like dessert was a big hit. Needless to say, we were all licking our glasses clean by the end.
We assume this recipe will also work with dark chocolate. Perhaps we'll whip up a second batch and let you know.
Have other great summertime desserts you love? Please share!
Milk-Chocolate Creams
Martha Stewart Living (June 2008)
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Prep: 5 minutes
Total: 65 minutes
Serves 4
Ingredients
* 12 ounces milk chocolate, roughly chopped
* 1 cup light cream
* 1 1/2 teaspoons pure vanilla extract
* Coarse salt
* 4 large egg yolks
* Strawberries and raspberries, for serving
Directions
1. 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.
2. 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 4 serving bowls.
3. Freeze, uncovered, for 30 minutes. Then refrigerate, uncovered, for 30 minutes. (The texture should be soft and creamy.) Serve cold with berries.
Helpful Hint
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.
