Dark chocolate shot with super-quick blueberry sorbet Recipe

Delicious dark chocolate pudding served with fresh blueberry sorbet

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour 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


  • ETAPE 1

    Pre-heat the oven to 200'c.

  • ETAPE 2

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

  • ETAPE 3

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

  • ETAPE 4

    Place the chocolate in a large bowl.

  • ETAPE 5

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

  • ETAPE 6

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

  • ETAPE 7

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

  • ETAPE 8

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

  • ETAPE 9

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

  • ETAPE 10

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

  • ETAPE 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.

  • ETAPE 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.»

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