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Categories:Viewed: 83 - Published at: 5 years ago
Ingredients
- 5 1/16 tablespoons cream full
- 1 tablespoon caster sugar white
- 4 3/4 tablespoons dark chocolate at least 80 %% cacao
- 3/4 orange / I use an organic orange
- 1 tablespoon Grand Marnier Liqueur
- 1 egg yolk
- 11/16 tablespoon salted butter lightly, softened
Method
- Take a medium cooking pot & place the 75 ml of cream in it. Add the grated orange zest & 1 tablespoon of the sugar. Heat up on medium heat.
- Stir from time to time to dissolve the sugar. Don't let the cream boil! Let the cream heat up until little bubbles apear on the surface. Take off from the heat.
- Now, add the 50 gr of chocolate. Let it melt completely into the cream mix. Stir until it is all emulsified.
- Then, beat in the egg yolk, the butter & add the Grand Marnier. Stir everything well around.
- The dessert will look glossy & brown. When everything is well emulsified, pour into 3 serving espresso cups.
- Place into the fridge for at least 3 to 4 hours.
