Liège chocolate
Ingredients :
- 200g 70% cocoa dark baking chocolate
- 3 egg yolks
- 60g caster sugar
- 25g cornstarch
- 20 cl of whole liquid fresh cream (fleurette cream)
- 80 cl of milk
- For the whipped cream:
- 20 cl of whole liquid fresh cream (fleurette cream)
- 2 tbsp. level tablespoon of icing sugar
- Chocolate sprinkles
Preparation :
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1
Chop the dark chocolate with a blender or a knife and place it in a small bowl.
-
2
Crack the eggs and separate the whites from the yolks. Store the whites in the fridge or freezer for another recipe.
Technical moves
Clarify eggs
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3
Beat the egg yolks in a large bowl with the powdered sugar and cornstarch until the mixture whitens.
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4
Pour 20 cl of single cream into a large, thick-bottomed saucepan with the milk. Bring to a simmer then remove from heat. Leave to stand for 1 minute and pour half of it over the grated chocolate. Mix gently until the preparation is perfectly smooth. Pour this chocolate mixture back into the pan of milk and liquid crème fraîche. Mix well until you get a homogeneous mixture.
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5
Then pour the still lukewhourschocolate milk over the egg yolk mixture, stirring gently. Pour everything back into the saucepan and heat over very low heat, stirring constantly, until the cream thickens. Be careful not to boil it.
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6
Leave to cool to room temperature, stirring occasionally to avoid the formation of a skin on the surface of the cream. When it is very cold, pour it into pretty glasses and reserve in the refrigerator.
-
7
Just before serving, whip 20 cl of very cold liquid crème fraîche into whipped cream using an electric mixer. Add the icing sugar little by little at the end of the process.
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8
Add it to the very cold Liège chocolates using a piping bag.
Technical moves
Fill a piping bag
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9
Decorate the Liège chocolates with chocolate vermicelli and enjoy chilled.
Tips
To prepare the whipped cream for your Liège chocolate, you can use a siphon. Remember to make it at least 2 hours in advance. You can also incorporate 1 teaspoon of vanilla extract into the whipped cream. Also replace the vermicelli with beautiful chocolate shavings by simply cutting a bar with a paring knife.
