A vanilla pots de creme marries with a thin shell of semi-sweet chocolate for an Easter dessert that can’t be beat. Warning: the melted chocolate shell contains an entire stick of butter, but this is the best way to get the chocolate runny enough to achieve a thin shell that won’t bruise the custard. Plus, the goal is to spread as thin a layer as possible, so go light on the chocolate, relax, then eat a carrot.

Share: