Frédéric Bau, École du Grand Chocolat Valrhona

Chocolate Cream with Jelled Coffee

Name: Chocolate Cream with Jelled Coffee
Prep time: 20 min
Cook time: 12 min
Total time: 3 h 2 min
Yield: Serves 8
Ingredients: 5 oz. (140 g) bittersweet chocolate 60 percent cocoa; Or 4 ¼ oz. (120 g) bittersweet chocolate 70 percent cocoa; Scant ½ cup (100 ml) milk; 1 egg; 1 egg yolk; 1 sheet (2 g) gelatin; Scant ½ cup (100 ml) strong espresso coffee

Preparation info

Serves
8

Difficulty
Medium
Ready in
3 hr 30

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Chocolate cream

5 oz. (140 g) bittersweet chocolate 60 percent cocoa
Or 4 ¼ oz. (

Dessert
Microwave

Method

Prepare the chocolate creams. Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time). Heat the milk in a saucepan, removing it from the heat just before it comes to the boil. Gradually pour one-third of the hot milk over the melted chocolate. Using a flexible spatula, mix it