Sweet, rich, and creamy dessert that is easier than you would expect to make. Only the finest desserts served to your deserving book club members!
- 9 ounces high-quality semisweet and/or bittersweet chocolate, coarsely chopped
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 6 large egg yolks
- 5 tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate)
- 1/4 teaspoon salt
- Place the chocolate in a food processor and chop until fine.
- Whisk the milk, cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook approximately 5 to 6 minutes, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling—bringing the temperature up to 160°F - 175°F.
- Immediately pour the milk mixture over the chocolate in the processor. Blend until combined and smooth.
- Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours. Top with whipped cream if desired.
Recipe adapted from Food Network Magazine
This classic French dessert pairs well with feminine, luxurious, and romantic novels like Beautiful Ruins by Jess Walter, An Inconvenient Wife by Megan Chance, The Perfume Collector by Kathleen Tessaro, and A Vintage Affair by Isabel Wolff.