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Crème au Chocolate



  1. 1 tablespoon instant coffee granules
  2. 1 1/2 cups milk
  3. 1 large egg
  4. 1 large egg yolk
  5. 1/4 cup sugar
  6. 1 1/2 tablespoons all-purpose flour
  7. 5 ounces bittersweet chocolate, coarsely chopped
  8. 1 tablespoon sliced almonds, toasted
  9. Butter cookies, for serving (optional)
  1. In a medium saucepan, dissolve the instant coffee in the milk and bring to a boil. Meanwhile, in a bowl, whisk together the egg, egg yolk and sugar. Whisk in the flour.
  2. Gradually whisk 1 cup of the hot milk into the egg mixture, then into the remaining milk in the saucepan. Bring to a boil and cook over moderate heat, whisking constantly, until thickened.
  3. Strain the hot custard into a bowl. Add the chocolate and stir occasionally until smooth. Let cool, then refrigerate until cold.
  4. Spoon the crème au chocolat into 4 dessert bowls or cups. Sprinkle with the toasted almonds and serve with the cookies.
Make Ahead
The crème au chocolat can be refrigerated for up to 4 days.