Dark chocolate cream, fleur de sel and smoked honey

The combination of dark chocolate, smoked honey and fleur de sel is truly stunning, in addition to being to die for. It's a subversive dessert that takes you to the world of childhood before bringing you back in a few seconds to rawer but almost even more gourmet sensations. A ride that works every time.

Here we offer you the “chocolate cream” version but you can also opt for a dark chocolate mousse, easier and quicker, for similar sensations.

Ingredients - around 6/8 people

2 eggs (around 110g)

150g whole milk

150g of heavy cream (at least 30%, Isigny cream at 40% is a plus)

200g dark chocolate (70%)

1 sheet of gelatin

5g of sugar

fleur de sel

oak smoked forest honey

roasted buckwheat - optional

 

1° / eat the eggs, milk, cream and sugar in a mixing bowl in a bain-marie until a temperature of 75C. It is important to reach this temperature to cook the eggs.

2° / Remove from the heat, add the chopped dark chocolate. Leave to rest for 2 minutes, add the rehydrated gelatin sheet then whisk everything until you obtain a very smooth texture. If you have a hand blender, even better!

3° / Pour everything into a dish and leave to cool. Contact-cover with film and place in the fridge for at least 6 hours, ideally overnight.

4°/ Remove from the fridge just before serving, form a quenelle of cream in the center of the plate. Add a teaspoon of smoked forest honey, a pinch of fleur de sel and a little toasted buckwheat for crunch.