Medium

Fresh cream

Egg (yellow)

unit

White sugar

Semi-skimmed milk

Dark chocolate

Chocolate cream

<h5>5 min</h5><p>Crack 100 g of dark chocolate into small pieces.</p>

<h5>5 min</h5><p>In a saucepan over medium heat, pour 250 ml of crème fraiche and 150 ml of milk, bring to a boil.</p><p>When it boils, remove from heat and add all the chocolate at once.</p>

<h5>5 min</h5><p>Melt thoroughly while stirring.</p>

<h5>3 min</h5><p>In a bowl, pour 3 egg yolks and 50 g of powdered sugar, mix preferably without a whisk so as not to make foam, use a maryse or wooden spatula instead.</p>

<h5>3 min</h5><p>Pour the hot chocolate milk over the yolk-sugar mixture, while stirring, still without whisking.</p>

<h5>10 min</h5><p>Once the cream is well blended, pour it through a fine strainer, if possible into a high rimmed container.</p><p>Preheat your oven to 170°C (340°F).</p><p>Boil a large pot of hot water.</p>

<h5>35 min</h5><p>If the cream has foamed on the surface during this resting time, remove this foam and discard it.</p><p>Distribute the cream into ramekins that you will place in the drip pan of your oven or a large dish like a casserole dish, and then fill with boiling water (ideally, you should get it halfway up the ramekins).</p><p>Bake for about 35 minutes, until the cream is set but still barely shaking in the center (it's important not to overcook it, or it will harden and dry out a bit).</p>

<h5>2 hours</h5><p>Let cool, then put in the fridge for at least two hours.</p>

Medium

180 min

Dessert

Child

Servings

1

Nutrition

/ per serving

Directions

Step #1

Step #2

Step #3

Step #4

Step #5

Step #6

Step #7

Step #8

Sign in