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Creamy Dulcey Chocolate Pots

Creamy Dulcey Chocolate Pots

© Recipe courtesy of Julie Le Clerc

CREAMY DULCEY CHOCOLATE POTS

Serves 2

125g Valrhona Dulcey feves
Pinch of sea salt
150ml cream
A little extra whipped cream or mascarpone, to serve
Valrhona crunchy chocolate pearls, to decorate
Fresh berries, such as blueberries or strawberries, to serve

Place the chocolate into a bowl with the pinch of salt. In a saucepan, boil 75ml of the cream and then pour over the chocolate. Stir until melted and smooth. Set aside to cool.

In a bowl, whip the remaining cream to soft peaks only (don’t over whip). Gently fold whipped cream into the chocolate mixture until smoothly incorporated. Divide mixture between two serving glasses. Place in the fridge to set for at least 4 hours or preferably overnight.

Serve topped with a dollop of whipped cream or mascarpone and a sprinkling of chocolate pearls. Serve with fresh berries on the side.

 

Sabato


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