Chocolat Liégeois Maison

Temps de préparation: 15 minutes

Temps de cuisson: 10 minutes

Temps total: 25 minutes

Pour: 4 personnes

Ingrédients:

200g de chocolat noir, haché

1 tasse de crème épaisse

2 cuillères à soupe de sucre granulé

1 cuillère à café d’extrait de vanille

4 gros jaunes d’œufs

Pincée de sel

Crème fouettée, pour garnir

Copeaux de chocolat, pour la garniture

Baies fraîches, pour la garniture

Instructions:

Dans une casserole, chauffer la crème épaisse à feu moyen jusqu’à ce qu’elle commence à frémir.

Retirer la crème du feu et ajouter le chocolat noir haché. Laisser reposer pendant 2 à 3 minutes, puis fouetter jusqu’à ce que le chocolat soit complètement fondu et que le mélange soit lisse.

Dans un bol séparé, fouetter ensemble les jaunes d’œufs, le sucre granulé et l’extrait de vanille jusqu’à ce qu’ils soient bien mélangés.

Verser lentement le mélange de chocolat dans le mélange de jaunes d’œufs, en fouettant constamment pour éviter que les œufs ne coagulent.

Remettre le mélange dans la casserole et cuire à feu doux, en remuant constamment, jusqu’à ce qu’il épaississe suffisamment pour napper le dos d’une cuillère, environ 5 à 7 minutes. Ne pas laisser bouillir.

Une fois épaissi, retirer le mélange du feu et laisser refroidir légèrement.

Répartir le mélange de chocolat dans des verres ou des bols. Couvrir d’un film plastique et réfrigérer pendant au moins 2 heures, ou jusqu’à ce qu’il soit pris.

Avant de servir, garnir chaque portion d’une boule de crème fouettée, de copeaux de chocolat et de baies fraîches.

VALEURS NUTRITIONNELLES: Calories: 420 | Matières grasses totales: 28g | Lipides saturés: 17g | Cholestérol: 186mg | Sodium: 50mg | Glucides totaux: 39g | Fibres alimentaires: 4g | Sucre: 31g | Protéines: 6g

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