Super rich. A few bites is all you need.

The bitterness of cacao goes perfectly well with the burned crispy sugar and the silky smooth creme brûlée. Am sure you will love it as much as I do😋

I use chocolate creme in many of my regular recipes!Feel free to use the milk chocolate of whatever brand you like.After you've mixed in the chocolate beat quickly and thoroughly with the whisk before it stiffens. Recipe by bvivid

Very easy to prepare and easy to clean up. Fun for everyone! :-)

I love chocolate gateaus because you can really taste the chocolate. That's why I made my own variation that suits my taste. It's moist, rich, and bittersweet - perfect for adult guests. My favorite way to eat it is to slice a small piece and serve with some whipped cream.I recommend you use unsalted butter. I used "Ghana" black chocolate bar for the chocolate. Take care when folding in the mixture from step 1 because it becomes difficult to blend when it's cooled down. Recipe by Yukiline

This is a chocolate sauce that I've made often for a long time.The picture shows this used as icing on a banana chocolate mousse cake.If you won't be using it right away, put it into an airtight container and store in the refrigerator. It will keep for up to 2 weeks.You can also store it in the freezer if you divide it into small portions and place into bags. Melt the amount you want to use in a double boiler or microwave.Adjust the heavy cream to the sweetness of the chocolate. Recipe by Yuuyuu0221

More details athttp://www.chez-k.org/chocolates/creme-chocolat/

I came up with this when I saw I had some cream left over from preparing a chocolate cake.This keeps for 2 weeks, but you should consume it as soon as you can. It will still turn out delicious if you make double the amount. Adjust the amount of sugar to your liking. Recipe by Yuuyuu0221

yummy!!! :positive