Chocolate cream, caramel by Laurent Mariotte
- Total time
- 2 h 15
- Dish type
- Other
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Prep
15 min
Total time
2 h 15
Ingredients
Ingredients
- 50 cl 50 cl milk
- 12 cl 12 cl flower cream
- 15 g 15 g cocoa
- 20 g 20 g of maize starch
- 160 g 160 g sugar powder
- 60 g 60 g of dark chocolate
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Method
- 1
Pour the milk into a saucepan. Stir over the cocoa and cornstarch and whisk until the preparation is homogeneous. Add 60 g of sugar and heat gently.
- 2
Add the chopped chocolate and 2 cl of floret cream and continue to mix until the preparation thickens.
- 3
Divide into 4 small ramequins or cups and let cool. Place the chocolate creams in the refrigerator for at least 2 hours.
- 4
Make a dry caramel with the rest of the sugar powder. Deglaze with the remaining cream floret well hot. Stir and add butter. When serving, pour the caramel over the creams.
Source : marmiton
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