Milk-Chocolate Dessert Buffet
Pot de crème (“pot of cream”) is a traditional French custard typically served in a pot-shaped cup. This milk-chocolate version from pastry chef Frank Urso is supersilky and dense.
Milk-Chocolate Cookies with Malted Cream
Pastry chef Mathew Rice grew up loving an Oreo-like sandwich cookie called Murray Chocolate Cremes. In this homage, he creates a malty filling for milk-chocolate wafers by mixing butter and sugar with Ovaltine.
Milk-Chocolate Tart with Pretzel Crust
This dessert from pastry chef Colleen Grapes, a tribute to the chocolate-covered pretzel, hits just the right salty-sweet note. Grapes mixes crushed pretzels with flour, butter, sugar and egg to make a crunchy crust, pours in a luxurious milk-chocolate filling, then sprinkles on more crushed pretzels as a garnish.
Silky Chocolate Mousse with Peanut Butter Crunch
Any chocolate and peanut butter lover will adore this elegant dessert from pastry chef Rachel Lansang-Hidalgo. She tops a rich milk-chocolate mousse with a roasted-peanut cream and addictively crunchy cornflakes mixed with peanut butter, milk chocolate and peanuts.
Milk-Chocolate-Frosted Layer Cake
This cake from pastry chef Karina Gowing is perfection for anyone who loves frosting. The ultracreamy icing, which is almost like a milk-chocolate ganache, gets spread liberally over layers of light, delicate, cocoa-flavored cake.
Warm Double-Chocolate Brownie Cakes
Brownie meets cake in this fun dessert from Emily Luchetti, a cookbook author and executive pastry chef. She bakes the batter in muffin cups so the edges turn crispy and chewy like a brownie, but the inside becomes soft and fluffy like a cake.
Chef-owner Tim Love of Fort Worth, Texas’s Lonesome Dove Western Bistro re-creates his mother’s cookies here: They’re crunchy on the outside, soft in the center and loaded with milk-chocolate chips instead of the usual semisweet kind.
Warm Milk-Chocolate Croissant-Bread Pudding
Chef Roger Freedman created this indulgent recipe almost by accident: “I was making bread pudding at the Bistro and ran out of bread. I happened to have day-old croissants on the shelf, so I thought I’d give them a try. It turned out the croissants added a richness that bread wouldn’t have.” Freedman folds the pastries into a chocolate custard mixed with bits of chopped milk chocolate, then bakes everything in one big dish.
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