The chocolate version of any dessert is always the best–or at least, that’s what my sweet tooth communicates to my brain. Nevertheless, I know I’m not the only one as desserts like chocolate crème ...

This dessert is a chocolate lover’s dream come true. Carpe Diem was happy to share its recipe for this wonderfully rich pot de creme, which makes four to six normal servings (or two generous servings ...

Jacques Pépin’s Creme au Chocolate is a cross between chocolate mousse and chocolate pudding, made with a custard of milk, eggs, and sugar that boils briefly. He stirs the hot mixture into bittersweet ...

To prepare the chocolate crème brûlée, start by pouring the cream and milk (whole or partially skimmed) (1) into a large saucepan. Heat them and add the dark chocolate (2). Then stir with a wooden ...

Maybe it was the 12 pounds of chocolate. Or the 40 pounds of sugar. Not to mention all the cream, milk and corn syrup — and the two dozen vanilla beans. My little project was turning into more of an ...

Pittsburgh chef Rania Harris stops by PTL for her "Cooking with Rania" segment and shares her recipe for Chocolate Terrine Creme Anglaise. Lightly oil a 12-by-4-by-3-inch-high (6 cup capacity) terrine ...

"Ack! Valentine's Day is this weekend?!" you say? "Forgetful lovers, do not fear!" we say! Chef Curtiss Hemm has a quick recipe for you to knock the socks off of your Valentine. Hemm is the executive ...

Mulling over a fairly easy yet luxurious dessert for a holiday gathering? Velvety rich and loaded with fine chocolate, Mexican Chocolate Pots de Creme are sheer decadence. Larger supermarkets may ...

In a large heatproof bowl, combine the milk and bittersweet chocolates. In a medium saucepan, bring the milk, heavy cream and sugar to a boil, whisking constantly until the sugar is dissolved. In a ...