Anne-Sophie Pic shares her delicious recipe for mini pots of chocolate cream

A desire for indulgence, nothing is better than a little chocolate. Anne-Sophie Pic also shared on her Instagram account her retro recipe for chocolate creams.

Chocolate is a cute little sin that you can’t help but appreciate. In mousse, in cake, in fondant… There are as many delicious recipes as each other! These comforting desserts can be eaten for any occasion. That’s also the opinion of Chef Anne-Sophie Pic who shared a gourmet chocolate-based recipe on her Instagram. She shows us how to make a smooth cream and cocoa that you will absolutely love. So, to cook like a chef, follow his recipe that we have put here.

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Chocolate cream recipe from Anne-Sophie Beck

Ingredients for 8 people

  • 8 cl of milk
  • 15 grams cocoa powder
  • 4 egg yolks
  • 70 grams of sugar
  • 35 cl of liquid cream

Cocoa preparation
Preheat the oven to a temperature of 100-110 ° C (3-4). In a saucepan, combine milk with cocoa. Heat over medium heat, stirring with an electric beater, to distribute cocoa. Quickly mix the yolks with the sugar in a bowl without whisking too much. Add the liquid cream and cocoa milk to the yolk and sugar mixture. Mix well, without needing to foam unnecessarily, and filter the preparation with a fine strainer.

the bread
Fill bowls with cocoa mixture at least two-thirds of their height. Prepare the Bain Marie: Take a grill pan with sufficiently high edges or a muffin tin. Casserole works too! Pour hot water into it and gently place the cream jars. The height of the water in the bathtub should be about two-thirds of its height. Cover with baking paper. Put it in the oven for an hour and a half of cooking.

final touches
Carefully remove from the oven, carefully remove the jars from the bathtub and let them cool for a moment, then put them in the refrigerator for at least 4 hours before eating them chilled with a spoon.

Chef’s tip

  • As for the recipe, it is better to take bitter cocoa powder than to drink! If they are the same, then bitter cocoa is more pronounced and tasty.
  • To diversify the pleasures, change the aromas and flavors! Remove cocoa to add orange blossom, vanilla, coffee, praline… You can change according to your liking. Prepare the jars the day before to allow them to rest overnight in the refrigerator. They will just be better.

Read also:
How to make homemade Liège chocolate easily and in no time at all?
Fondant Baulois: The Most Melting Chocolate Cake
Pastry pie: the secrets to making it work

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