Super-silky chocolate custard a crowd pleaser
Whether you're entertaining for Mother's Day, celebrating a graduation, or pulling out all the stops for the bridal party, our recipe for Chocolate Custard with Chantilly Cream will surely impress the guests. Plus, it doesn't wear out the host.
All you have to do is melt some chocolate with some cream, add eggs and sugar, bake, chill, and voila! Amazing dessert.
The only remotely tricky part of the recipe is that you bake the custard in a water bath. In gourmet circles, this is called a bain-marie, but all it amounts to is baking the custard cups inside a large pan filled partially with water. This is to ensure the custards cook slowly and remain silky without danger of the eggs seizing up or curdling.
Doesn't everyone get excited about chocolate? We certainly do. But if you would like a vanilla version of this custard, visit our Web site at KitchenScoop.com.
• Beverly Mills and Alicia Ross write "Desperation Dinners." Contact them at Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016, or tellus@kitchenscoop.com. More at kitchenscoop.com.
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<li><a href="/story/?id=377892" class="mediaItem">Chocolate Custard with Chantilly Cream </a></li>
<li><a href="/story/?id=377891" class="mediaItem">Chantilly Cream</a></li>
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