englishfrench

French Recipes > Desserts >> Dark Chocolate Cream

Dark Chocolate Cream

 Recipe from chef patrick

Easylow expensiveprint this recipe
dark chocolate cream

Ingredients :
... with grilled and caramelized hazelnuts

Dark Chocolate Cream for 6 guests:
1 litre of whole milk
250 g of caster sugar
6 egg yolks
80 g of flour, sieved
1 vanilla pod
150 g of Van Houten cocoa powder
100 g of shelled hazelnuts
24 finger-shaped biscuits

Direction :
Preparing a "crème pâtissiere" (pastry cream):
Put a spoonful of water in a saucepan so that the milk will not stick to the bttom of the pan, boil the milk with the vanilla pod cut in half. Keep a whisk at hand in order to keep the milk from spilling.
During this time whisk the egg yolks and the sugar together until the mixture becomes a light yellow, then add the flour and mix well.
When the milk starts to boil, remove the vanilla pod halves and pour 1/3 of the milk into the egg/sugar/flour mixture. Blend well using a whisk, put everything back in the saucepan, making sure you keep stirring. Bring the mixture to a boil and let it boil for 2 min. Remove from the heat and pour the cream into a large bowl.
Add the cocoa powder mixing properly until it is well blended.
Crush the hazelnuts using the back of a pan. Grill these haazelnuts in a frying pan, using no fat. This will make them brown. You may then add 1 spoonful of sugar. Mix well until your hazelnuts have caramelized, then take them aside and separate them from each other.
Leave your chocolate cream to cool sprinkling some icing sugar over the tôp so that no crust will form.
When the cream has cooled down, add the hazelnuts and mix slowly.

Composition:
Sink the finger biscuits halfway into the cream all around the bowl. Each guest will take some (or a lot of) chocolate cream using a finger biscuit… This has to be the greatest dessert…

Ps: We never like to mention any brands in our recipes but Van Houten cocoa powder is really unique, so there!!!

© 2005-2009 A.F.Touch. All rights reserved

More recipes :

Beret BasqueBeret Basque
Ingredients for the "Beret Basque" chocolate dessert: Chocolate mousse: 6 egg whites, 200g dark cooking chocolate, ...
Chocolate Chip MousseChocolate Chip Mousse
Chocolate Chip Mousse recipe makes 6 small bowls: 200 g of dark chocolate (60% minimum) + 30 g of choolate for decorat...
Chocolate CakeChocolate Cake
A light chocolate cake recipe worth trying "quickly". Chocolate cake recipe for 6 people : 4 egg yolks 4 egg whites...
Frozen Chocolate MousselineFrozen Chocolate Mousseline
Frozen Chocolate Mousseline for 6 guests : 250 g of dark chocolate (55% minimum) 150 g of butter 20 cl of whipping cr...
Chocolate ToffeesChocolate Toffees
Recipe for about 20 chocolate toffees: 60g dark cooking chocolate, at least 50% cocoa. 60g unsalted butter 60g caste...
Chocolate FondantChocolate Fondant
Makes 8 individual cakes 200 g of dark chocolaet, 60% 8 squares of the same chocolate 220 g of butter 160 g of cast...
Chocolate and hazelnut browniesChocolate and hazelnut brownies
Chocolate and hazelnut brownies for a nice family who loves good food: 70 gr of dark chocolate (more than 50% cocoa) ...
Carioca coffee baked cream potsCarioca coffee baked cream pots
Recipe for 4 to 6 people: 75g of good coffee beans 8dl whole milk 150g dark cooking chocolate, gratted 6 egg yolks...
Chocolate FondueChocolate Fondue
This recipe was added onto the list of our restaurant "La Campagne Lotoise" in 1994. We were serving it with "madeleines...
Chocolate Yule LogChocolate Yule Log
A basic French recipe that will please children and grown ups alike. Chocolate Yule Log for 6-8 people For the spon...

Eat now :

Duck foie grasDuck foie gras
A nice duck 'foie gras' for 6 servings : - a nice 1.3 pound duck raw foie gras - a bottle of Sauternes - 2 teapoons o...
Hachis ParmentierHachis Parmentier
Hachis Parmentier for 8 guests : 1 kg 200 of cooked pot-au-feu meat 50 gr of parsley 2 sweet onions (Roscoff variet...


Without gluten recipesWithout gluten recipes
Today we will deal with this harmful decease that More...


Eat today
Mr Auguste
This is a short tribute to Auguste Escoffier, the so famous French cook . Mr Auguste
Lobster à l'américaine Story
We are now nearly fully sure of the validity of the "à l'américaine" name of this recipe, to the contrary of the "à l'armoricaine" one.read more