Strong Hot Chocolate

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Credit: Mathilde de l'Ecotais

Golden brioche croutons, lightly whipped cream, chocolate sauce

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Ingredients (10 people)

Preparing the chocolate sherbet

Making the flourless chocolate cake layer

Preparing the brioche croutons

Assembly and presentation

Instructions

Step 1: Preparing the chocolate sherbet

Chop the Caraïbe couverture chocolate into small pieces. Bring milk and cream to a boil, remove from heat, and pour over the chopped couverture pieces with powdered cocoa mixed in. Mix well, and freeze in a Pacojet.

Step 2: Making the chocolate sauce

Chop the Caraïbe couverture chocolate into small pieces. Bring milk and cream to a boil, remove from heat, and pour over the chopped couverture pieces with powdered cocoa mixed in. Mix well, strain through a chinois, and set aside.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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