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Milk-Chocolate Creams

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

Source: Martha Stewart Living, June 2008
Total Time Prep Servings

Ingredients

Directions

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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Reviews

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How would you rate this recipe?
25
  • ChirpE
    24 MAR, 2009
    I might try it with Ibarra "Mexican Chocolate"
    Reply
  • pinktpulitzer
    5 AUG, 2008
    Do you add egg yolks? or egg whites? In the recipe it says yolks in the helpful hint it says white....hmmmm
    Reply

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