CREME AU CHOCOLAT
To make this classic dish a little less rich, I substitute milk for the heavy cream that conventionally serves as its base, combining it with a dash of flour and a little egg to create a light pastry cream, to which I add enough chocolate to make a dark, intensely flavored dessert that can be served with or without cookies. It will keep in the refrigerator for a week or so. Be certain to cover it well with plastic wrap to keep it from absorbing other flavors in the refrigerator.
Provided by Jacques Pepin
Categories dessert, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring the milk and instant coffee to a boil in a saucepan.
- Meanwhile, place the egg, egg yolks and sugar in a bowl and mix well. Add the flour and mix it in well.
- Whisk about 1 cup of the hot milk and coffee into the egg mixture in the bowl and combine well. Then, pour the contents of the bowl into the saucepan and bring the mixture to a boil, stirring constantly with a whisk.
- Transfer the hot mixture to a bowl, add the chocolate pieces, and mix every 2 or 3 minutes, until the chocolate has melted and is mixed in well. Cool. Serve with cookies, if desired.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 5 grams, Carbohydrate 39 grams, Fat 13 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 60 milligrams, Sugar 33 grams, TransFat 0 grams
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