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Carambar, raspberry and praline version ... these little chocolate desserts will delight the gourmands for the holidays. These small creams can also be served very cold. In this case, prepare them the day before and leave them in the refrigerator.
For 12 small pots or verrines:
- 300 g dark chocolate with 64% cocoa
- 60 g caster sugar
- 75 cl of liquid cream 30% Mat. gr
- 3 speculos
- 2 Carambars
- 2 tbsp. crushed pink pralines
- 50 g raspberries
Break the chocolate into pieces and separate into 3 identical parts.
Carambar creams: In the first saucepan, bring to a boil 25cl of liquid cream. Stir in 100 g chocolate, 20 g sugar and Carambar sticks. Mix until you obtain a homogeneous cream. Pour into 4 small pots and let cool. Cover the surface with crumbled speculos.
Raspberry creams: In the 2nd saucepan, bring to the boil 25cl of liquid cream. Stir in 100 g chocolate and 20 g sugar. Mix until you obtain a homogeneous cream. Gently stir in the raspberries, pour in 4 small pots and leave to cool. Decorate each jar with a raspberry.
Cream of pralines: in the 3rd saucepan, bring to the boil 25cl of liquid cream. Stir in 100 g chocolate and 20 g sugar. Mix until you obtain a homogeneous cream. Add the coarsely crushed pralines and pour into 4 small jars and let cool. Decorate with pralines.
Recipe and photo: Cedus