This time, your kids won’t mind finishing their soup with this chocolate soup recipe. It is decorated with a dried fruit crumble to bring crispness and indulgence to this regressive dessert.
Practical information
Number of people6
Preparation time30 minutes
Cooking time25 minutes
Rest / standby time 1 hour
Degree of difficulty Easy
Affordable
Ingredients
30 cl of milk
30 cl of whole liquid cream
100 g of soft butter
400 g of dark chocolate with 60% cocoa
10 almonds
10 hazelnuts
10 walnut kernels
100 g of almond powder
100 g of light sugar
100g of flour
50 g caster sugar
4 gelatin sheets (8 g)
1 vanilla pod
3 tbsp. unsweetened cocoa powder
2 tbsp. oatmeal
Steps
The day before, soften the gelatin sheets in a glass of cold water. Heat 25 cl of water with the powdered sugar, add the cocoa, mix well and incorporate the squeezed gelatin. Whisk well, then pass through a sieve over a large deep dish to form a 2 cm thick layer. Leave to cool and take in jelly in the refrigerator.
Heat the milk and cream with the split and scraped vanilla pod for 5 min. Leave to infuse for 10 minutes. Remove the vanilla pod, return to heat, adding the chopped chocolate. Melt it while whisking. Pass the cream through a sieve and let cool before storing in the fridge.
The same day, preheat the oven to 180 ° C. Mix between your fingers the butter cut into pieces with the flour, the light sugar, the almond powder and the oatmeal. Coarsely crush the dried fruits and add them. Form a kind of sand between your fingers. Crumble this dough on a sheet of baking paper and bake for 15 min.
Divide the chocolate soup among 4 soup plates or bowls, cut the cocoa jelly into cubes and place them on the soup.
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