Milk-Chocolate Creams

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

  • Prep:
  • Total Time:
  • Servings: 4
Milk-Chocolate Creams

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


  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.

Cook's Notes

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.


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