This week’s recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen was one I’d made before a number of years ago using a different recipe. It’s reminiscent of a favorite store-bought dessert I love to eat in France…
David’s version is a little bit lighter than that recipe – it’s like a rich chocolate mousse, “set” in a loaf pan that’s lined with plastic wrap so you can turn it out and it looks like a chocolate mousse loaf. It’s sturdy enough to slice but dangerously good so you’ll be going back for that “half a slice more” again and again…
This recipe calls for steeping milk with fresh ginger but I didn’t because I don’t like the ginger-chocolate combo… I went for a simple crème with extra vanilla.
Unfortunately, David’s recipe didn’t work out for me, it never thickened to the proper silky texture and as I was waiting for it to thicken, even on a low heat, it curdled slightly and separated. I went to Dorie’s recipe from Around my French Table (which calls for one extra egg and uses half-milk, half-heavy cream as opposed to just milk) and it was perfect.
Please, take this dessert away from me – it’s SO more-ish!
We served this at a dinner party and couldn’t stop taking a little slice more and a spoon more crème….
Get the recipes for David Lebovitz’s Chocolate Terrine with Fresh Ginger Crème Anglaise on page 287 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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