Chocolate cream, caramel by Laurent Mariotte

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

Method

1. 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. 2.Add the chopped chocolate and 2 cl of floret cream and continue to mix until the preparation thickens.
3. 3.Divide into 4 small ramequins or cups and let cool. Place the chocolate creams in the refrigerator for at least 2 hours.
4. 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.