Gourmet Recipe: Chocolate Creams by Anne-Sophie Pic

Mini Pots of Chocolate Cream: A delicious and easy-to-make dessert. (© Olha Afanasieva / AdobeStock)

It’s an essential dessert for French cuisine Which Chef Anne-Sophie Beck has chosen to visit again: small pots of chocolate cream, quick and easy to prepare.

For this recipe, count 15 minutes of preparation, then an hour and a half of cooking, and four hours of refrigeration.

And to make it even better, she recommends making the jars the night before and leaving them overnight in the refrigerator.

Serves 8 people:

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


Preheat the oven to a temperature of 100-110 ° C (3-4). In a saucepan, combine milk with cocoa. Heat on medium heat in mixed with whisk To separate the cocoa well. 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.

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the bread

Fill Ramkins With cocoa mixture, at least two-thirds of its length.

Prepare a Marie’s Bath: Take a grill pan with high enough edges (or a cake pan, or a large gratin dish), pour hot water into it, and gently place the pots of cream on it. water water bath It should reach 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 them from the oven, remove the jars from the bath of Marie, Let them cool off Moment and refrigerate for at least four hours before serving, chilled well with a spoon.

Chef’s tip

For this recipe, Anne-Sophie Pic recommends it Bitter cocoa powder Not powdered chocolate syrup. The former is rich in cocoa and less sweet.

In terms of flavors, it is quite possible to remove the cocoa and replace it with orange blossom water, vanilla, coffee, praline …

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