Crème au Chocolate

 Beautiful Desserts



  • 1 tablespoon instant coffee granules

  • 1 1/2 cups milk

  • 1 large egg

  • 1 large egg yolk

  • 1/4 cup sugar

  • 1 1/2 tablespoons all-purpose flour

  • 5 ounces bittersweet chocolate, coarsely chopped

  • 1 tablespoon sliced almonds, toasted

  • 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.

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