200 grams dark chocolate
heavy cream (3 dl.)
milk (2 dl.)
125 grams powdered sugar
20 grams butter
4 beans (toasted cocoa)
100 grams flour
30 grams brown sugar
20 grams cocoa (bittersweet, powdered)
40 grams butter
fleur de sel
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1Place the heavy cream and the milk in a medium saucepan, heat to a boil, add the chopped chocolate, remove the saucepan from the heat and stir.
2Allow the cream to cool and distribute it in the individual serving bowls and refrigerate the cream to thicken it. At this point, you may serve the custard on its own, sprinkled with some bittersweet cocoa.
3Preheat the oven to 160C.
4Butter 6—1/2 cup molds and coat with some powdered sugar.
5Beat the eggs with the remaining powdered sugar for 5 minutes until foamy, slowly incorporate this mixture to the chocolate and stir.
6Place the cream into the molds and bake in a double boiler for 45 minutes.
7Remove the molds from the double boiler and allow the custard to cool.
8In the meantime, crush the cocoa beans with a meat pounder.
9Use the tips of your fingers to combine the flour with the brown sugar and the butter into an oatmeal consistency.
10Add a pinch of fleur de sel and the crushed cocoa beans.
11Sprinkle the crumble onto a wax paper-lined baking sheet.
12Bake the crumble at 180 C for 15 minutes and let it cool.
13Turn the custard out onto a serving dish and top with the crumble. You can also put the crumble directly onto the custard in the serving bowl, use a dessert torch to create a crust effect, and serve it with a sprinkling of cocoa.
PER SERVING *
|Calories770Calories from Fat350|
|% DAILY VALUE*|
|Calories from Fat350|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Kat T. 2 Jun 2015
The custard had a light and fluffy taste. It's sweet, and the portion sizes (it makes four servings) were not too big or too small. The crushed cocoa added a crunchy texture the dessert really needs to contrast the smoothness of the custard. I served to friends as the dessert after cooking dinner for them to celebrate a birthday. They enjoyed the alternative to birthday cake as it added a kind of mature touch and requested the recipe. I will make this one again.