This dessert is a chocolate lover’s dream come true. Carpe Diem was happy to share its recipe for this wonderfully rich pot de creme, which makes four to six normal servings (or two generous servings ...

Jacques Pépin’s Creme au Chocolate is a cross between chocolate mousse and chocolate pudding, made with a custard of milk, eggs, and sugar that boils briefly. He stirs the hot mixture into bittersweet ...

In a large heatproof bowl, combine the milk and bittersweet chocolates. In a medium saucepan, bring the milk, heavy cream and sugar to a boil, whisking constantly until the sugar is dissolved. In a ...

Mulling over a fairly easy yet luxurious dessert for a holiday gathering? Velvety rich and loaded with fine chocolate, Mexican Chocolate Pots de Creme are sheer decadence. Larger supermarkets may ...

Why are we asking for donations? Why are we asking for donations? This site is free thanks to our community of supporters. Voluntary donations from readers like you keep our news accessible for ...