Info
Preparation time20’
Cooking time0’
Level of difficultyEasy
300 gr. whipping cream
200 gr. dark chocolate couverture, cut into pieces
2 large egg yolks
3 teaspoons cognac
20 gr. unsalted butter
1/2 teaspoon of salt
1. Heat the cream in a saucepan until it almost boils. Add the chocolate pieces and stir until the chocolate melts and you have a smooth mixture. Remove the pan from the heat and set aside for 1 minute to cool slightly.
2. Beat the yolks and brandy with a whisk. Stir in the melted chocolate until the ingredients are homogenous. Finally, mix in the butter and a pinch of sea salt until you have a smooth mixture.
3. Distribute in espresso glasses and put in the fridge for about 2 hours. Serve with our favorite cookies to dive.
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