Falling somewhere between airy mousse and fudgy pudding, this chilled chocolate dessert gets its creamy texture from a quick whirl in a blender.
- Total Time:
- Servings: 4
Source: Martha Stewart Living, June 2008
- 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
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.