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Dark chocolate shot with super-quick blueberry sorbet Recipe

Ingredients for people


    Part one of the recipe
  • Dark chocolate : 250 g
  • Semi-skimmed milk : 400 ml
  • Egg yolk(s) : 4 whole
  • Caster sugar : 60 g

  • Part two of the recipe
  • Frozen blueberries : 400 g
  • Caster sugar : 50 g

    Part three of the recipe
  • Water : 50 ml
  • Flaked almonds : 50 g
  • Icing sugar : 10 g
Method
  • 1

    Pre-heat the oven to 200'c.

  • 2

    Mix the almonds with the icing sugar and a spoonful of water.

  • 3

    Spread this mixture out on a baking tray and cook until it turns a caramel colour.

  • 4

    Place the chocolate in a large bowl.

  • 5

    Pour the milk into a saucepan and bring to the boil.

  • 6

    In the meantime, beat the egg yolks with the sugar.

  • 7

    When the milk has boiled, add to the beaten eggs and then slowly cook this mixture over a gentle heat.

  • 8

    When the cream has thickened, pour it over the chocolate and gently mix together so that the chocolate melts.

  • 9

    Pour this mixture up to the halfway point of each ramekin and then put them in the fridge to set.

  • 10

    Boil 50g sugar with 50g water. Once boiled, leave aside to cool.

  • 11

    Blend the blueberries in a food processor, slowly adding the syrup as you go. Pour the sorbet mixture into a bowl and place in the freezer.

  • 12

    To serve, take a quenelle of the sorbet and place it on top of the chocolate shot and sprinkle with the almond mixture.

Chef's tip

«Serve in glass ramekins for an impressive party dessert.»

Delicious dark chocolate pudding served with fresh blueberry sorbet

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  • Preparation  1hr
  • Cooking time  0h
  • Rest time  0h

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