Chocolate Croquettes, 1986
These croquettes are soft and slightly crispy with a runny center. You'll have to eat them whole, crushing them between the tongue and the palate, to experience the unbelievable sensation of a taste explosion. Simply irresistible.
Step 1: Chocolate Ganache
Melt the chocolate in a double-boiler. In the meantime, heat the milk and cream together in a saucepan. When the mixture is very hot, pour one-third at a time over the melted chocolate, whisking vigorously to aerate the mixture. Beat with an immersion blender to smooth the ganache a little more.
Pour the still hot ganache into two semisphere-shaped silicone Flexipan molds with 1-inch (2.5 cm) cavities, and place in the freezer for 2 minutes, enough for the chocolate to set.
This recipe was originally published in "My Best Conticini" (Éditions Alain Ducasse). See all credits
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