For Easter, pastry chef Christophe Michalak offers a very simple chocolate cream recipe, which requires only three ingredients.
Ingredients:
- 250 g of water or cow's milk or almond milk
- 250 g of dark chocolate
Production :
Bring to the boil for a minute, mixing with a whisk, mix, pour in small or large pots.
Let cool one hour at room temperature, then minimum four hours in the fridge (these creams can be kept for a maximum of seven days in the fridge, wrapped in film).
Take the ten minutes out of the fridge before tasting.