
Pots de Crème au Chocolat
Silky baked chocolate custards chilled until spoonable

Convert Double cream between metric and US cooking measurements.
| Milliliters | Cups |
|---|---|
| 1 ml | 1 ml (< ½ tsp) |
| 5 ml | ≈ 1 tsp |
| 10 ml | ≈ 2 tsp |
| 25 ml | ≈ 1 ¾ tbsp |
| 50 ml | ≈ ¼ cup |
| 100 ml | ≈ ⅜ cup |
| 250 ml | ≈ 1 cup |

Silky baked chocolate custards chilled until spoonable

Puff pastry cases filled with creamy chicken and mushrooms

French rabbit stew with Dijon mustard and double cream

Stretchy cheese mash with potatoes, Tomme and garlic

Potato gnocchi in gorgonzola cream with toasted walnuts

Chilled passion fruit mousse made with condensed milk and cream

Dark chocolate truffles coated in cocoa powder

French chicken stew with mushrooms in a creamy white wine sauce

Chilled eggnog with milk, cream, vanilla and nutmeg

Creamy clam and potato soup with bacon and double cream

Chilled baked vanilla custard with a crisp caramel crust

Passion fruit mousse with whipped cream and lime

Danish almond rice pudding served with cherry sauce

Potato gratin with Gruyère, milk and garlic

Rolled chocolate sponge with chocolate cream and ganache
Tender sole fillets in a light white wine sauce with mushrooms and parsley
Belgian vol-au-vent with flaky pastry and creamy chicken mushroom filling
Light pike quenelles poached gently and nappé with creamy Nantua-style crayfish sauce

