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Chocolate cream with Breton biscuits and prune and Armagnac emulsion Recipe

Ingredients for people

  • Double cream : 250 ml
  • Caster sugar : 80 g
  • Semi-skimmed milk : 250 ml
  • Egg yolk(s) : 4 whole
  • Dark chocolate : 200 g

    For the biscuit(s)
  • Plain flour : 110 g
  • Caster sugar : 70 g
  • Unsalted butter : 80 g
  • Egg yolk(s) : 2 whole
  • Fine salt : 6 pinch(es)

    For the syphon
  • Double cream : 250 ml
  • Pitted prunes : 60 g
  • Water : 100 ml
  • Armagnac : 50 ml
  • Caster sugar : 20 g
Method
  • 1For the chocolate cream

    Place the milk and cream in a saucepan and bring to the boil.
    Beat together the egg yolks and the sugar until pale and fluffy.
    Once boiling, add the milk and cream mixture to the egg yolks and sugar. Mix together and then return to the pan. Cook, stirring constantly, until the mixture reaches 84°C and coats the back of a spoon. Pass the mixture through a fine sieve and then pour on to the chocolate. Mix gently to melt the chocolate. Once the cream and the chocolate are combined, pour the mixture into individual serving glasses and chill for at least 45 minutes.

  • 2For the biscuits

    Preheat the oven to 200°C.

    Mix together the flour, butter, sugar, salt and the egg yolks. Roll the mixture to a thickness of 5mm and place on a lined baking sheet. Cover with a second sheet of baking parchment, transfer to the oven and cook for 15-20 minutes. Remove from the oven and then cut the biscuits to size.

  • 3For the emulsion and to serve

    Cook the prunes in the water, sugar and the Armagnac. Cook for 10 minutes over a low heat and then blend to a smooth puree. Leave to cool. Once cooked, mix the puree with the cream and then place the mixture in a siphon. Charge the siphon with the gas canister.

    Place a biscuit on top of each chocolate cream and finish with the prune and Armagnac emulsion to serve.

Chef's tip

«This recipe is perfect for preparing in advance and assembling at the last minute.»

A rich chocolate cream served with Breton biscuits and a prune and Armagnac emulsion.

Rate this recipe :

(12 votes)

  • Preparation  30mins
  • Cooking time  40mins
  • Rest time  45mins

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