MILK-CHOCOLATE CREAMS

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Milk-Chocolate Creams image

Falling somewhere between airy mousse and fudgy pudding, this chilled chocolate dessert gets its creamy texture from a quick whirl in a blender.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h5m

Number Of Ingredients 6

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

Steps:

  • 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.
  • 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.
  • Freeze, uncovered, for 30 minutes. Then refrigerate, uncovered, for 30 minutes. (The texture should be soft and creamy.) Serve cold with berries.

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