Place 6 (6-ounce) ramekins on a small baking sheet, and divide chocolate mixture evenly among ramekins (about 2/3 cup each). Let stand at room temperature for 20 minutes. Cover and refrigerate ...

This thick chocolate pudding is essentially a version of crémeux: a thick emulsion of chocolate and crème anglaise. The thin custard (crème anglaise) that serves as the base of a crémeux is ...

Chef Jean-Pierre. Traditional Chocolate Custard (Pot De Creme) | Chef Jean-Pierre. Posted: April 17, 2025 | Last updated: April 17, 2025. Get ready to indulge in one of France’s most decadent ...

Fold the egg whites into the chocolate mixture, and then fold in the whipped cream. Pour into the terrine mold and refrigerate, covered with plastic wrap, for at least 12 hours. (The terrine can ...