Chocolat à la Bayonne

Chocolate Cream Mold

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

This is one of the richest and best chocolate desserts I know.


  • ½ cup light cream
  • 6 tablespoons sugar
  • ½ teaspoon


  1. Put water into bottom part of a double boiler. Bring to a simmer and be sure the water does not touch the bottom of the top part. Let the top part heat.
  2. Put cream, sugar, and salt into a saucepan. Stir-cook until sugar dissolves and cream is hot. Turn off heat.
  3. Put chocolate (both) and Cognac into a small enameled pan. Bring to a boil, remove, cover