This dessert should be prepared the preceeding evening.
As la turtle might say, this one is real "slaughter" - best to serve in small quantities! I don't know how I managed before with no praline in the cupboards... I guess I might be paying another visit to "G.Detou" sooner than I had thought...
Recipe by du chef Jean-Pierre GILLOT
Preparation and cooking time : 1 hour
Refrigeration : 15 hours
Ingredients for 4
4 tbsp very cold single cream
80 gr dark chocolate (minimum 55% cocoa)
2 egg yolks
20 gr sugar
40 gr butter
50 gr white chocolate
210 gr of praline cream
Chocolate decoration :
120 gr dark chocolate
Walnuts for decoration
- Place an 18cm diamater circle, or a 14cm-wide square mould, or as I used, a series of small circles on a sheet of oven-proof paper on a baking tray.
- Melt the white chocolate in a bain-marie, and mix in the praline cream off the heat.
- Fill the chosen mould or moulds to one third of the height.
- Leave for 2 hours in the fridge.
- Beat the cold liquid cream in a bowl to obtain a firm whipped cream, and keep cool.
- Melt the dark chocolate in a bain-marie.
- Melt the butter, then leave to cool slightly.
- Beat the egg yolks with the sugar until the mixture turns white.
- Add the chocolate, and then the butter.
- Let the preparation cool completely.
- Add 4 tbsp of the whipped cream.
- Add 4 tbsp of hot water, and whip to obtain a smooth paste.
- Fill the moulds (once cooled) with this mixture, and leave for 12 hours in the fridge.
- See chef Simon's visual demonstration Like the chef, I would have liked to have add the marbled effect using white chocolate, but I had two little visitors to my kitchen at that point!
- Turn out the moulds with the aid of a sharp knife.
- Dress the sides with chocolate triangles, and walnut on top.