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Land o’ Lakes Milk Chocolate Pots de Creme - Pots de Creme is the french equivalent of custard. Traditionally, they are served in beautiful little pots, hence the name pots de creme, or pots of cream. The egg yolks make this recipe the most rich, creamy, and smooth dessert that I can think of. Almost like a chocolate pudding, but times a thousand.
No Bake Chocolate Cake butter, to grease pan 8 ounces / 225 g 70% chocolate, well chopped 8 ounces / 225 g heavy cream 1/2 teaspoon allspice (optional) 2 teaspoons finely ground espresso (optional) 1/4 teaspoon fine grain salt cocoa powder, to serve
Chocolate Covered Strawberry Cake. Use white dipping chocolate with chocolate coloring to get the shades you want. For delicious dipping chocolate, use Chocoley Bada Bing Bada Boom Gourmet Compound Dipping Chocolate OR use no oil needed, mouthwatering Belgian style Chocoley INDULGENCE Dipping & Enrobing Ultra Couverture Chocolate. www.Chocoley.com.