198
During one of my home cooking classes, Valerie, one of the students, very kindly invited me to have lunch with them before preparing macaroons together. At the end of the meal, she brought us chocolate creams. The moment I dipped the spoon into the jar, I knew right away that I was going to need this recipe. Indeed, the cream is firm just right and melt-in-the-mouth, with a rich and reassuring taste of baked chocolate. This recipe is absolutely divine and it’s all in the proportions, plus, it will take you less than 5 minutes to prepare (then let it cool!). I thank Valerie again for sharing with us this fabulous chocolate cream, rich and creamy.
Recipe for 5 ramekins: (it’s rich but so good!!)
-750g of whole cream
-200g of dark chocolate 56% (nestlé pastry chocolate in craft paper)
-50g of 70% dark chocolate
Put the cream in a saucepan and heat over low heat.
Bring to a boil.
Weigh the chocolate. I put 250g of the same chocolate, Valrhona manjari.
Put the chocolate in the boiling cream.
Stir constantly over low heat until chocolate is completely melted (1 to 2 minutes).
The cream continues to boil, but the chocolate should melt well.
When everything is melted, pour into the ramekins.
Let cool completely to room temperature, then set aside in the refrigerator for at least 3 hours.
