Chocolate, caramel cream by Laurent Mariotte

Ingredients

1 serving

• 50 cl of milk
• 12 cl of whipping cream
• 15 g of cocoa
• 20 g of corn starch
• 160 g of caster sugar
• 60 g of dark chocolate

Steps

1. 1

   Pour the milk into a saucepan. Sift the cocoa and cornstarch over it and whisk until the mixture is smooth. Add 60 g of sugar and heat very gently.

2. 2

   Add the chopped chocolate and 2 cl of heavy cream, then continue to stir until the mixture thickens.

3. 3

   Divide into 4 small ramekins or cups and let cool. Place the chocolate creams in the refrigerator for at least 2 hours.

4. 4

   Make a dry caramel with the remaining powdered sugar. Deglaze with the remaining hot heavy cream. Stir, then add the butter. When serving, pour the caramel over the creams.