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SLIDESHOWS: Milk-Chocolate Desserts


Chocolate Pots de Crème with Maple Caramel and Salt

Le Bernardin pastry chef Michael Laiskonis serves this milk-chocolaty dessert in an eggshell with caramel foam; it's known as "the egg." It's just as good in ramekins, topped with a simple caramel sauce blended with maple syrup.

slideshow  More Recipes from Eric Ripert


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