Chocolat à la Bayonne

Name: Chocolat à la Bayonne (Chocolate Cream Mold)
Cuisine: French
Ingredients: ½ cup light cream; 6 tablespoons sugar; 3 whole eggs; Vanilla wafer or graham cracker crumbs; Butter; ½ teaspoon vanilla; ½ pound sweet butter; 2 tablespoons Cognac; 1 (1-ounce) square bitter chocolate; ½ teaspoon salt; 1 (4-ounce) bar German sweet chocolate

Chocolate Cream Mold

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

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

Ingredients

½ cup light cream
6 tablespoons sugar
½ teaspoon

Europe
France
Dessert
Vegetarian
Gascony
Mediterranean

Method

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.
Put cream, sugar, and salt into a saucepan. Stir-cook until sugar dissolves and cream is hot. Turn off heat.
Put chocolate (both) and Cognac into a small enameled pan. Bring to a boil, remove, cover