Le Guérandais organic chocolate mi-cuit with ground Guérande salt and Espelette chilli pepper
Personnes
4
Difficulty
Medium
Preparation
20 min
Cooking
25 min
Budget
Inexpensive
Idéal avec Flavored salt
Ingredients
- Coeur au sel moulu au piment:
- 75 G DE CHOCOLAT NOIR
- 12 CL DE CRÈME LIQUIDE
- 15 G DE BEURRE
- 1CC DE SEL MOULU AU PIMENT D'ESPELETTE BIO LE GUÉRANDAIS
- Pâte à mi-cuits:
- 150 G DE CHOCOLAT NOIR
- 80 G DE BEURRE
- 90 G DE SUCRE
- 4 ŒUFS
- 2 C-À-S DE FARINE
Preparation
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The day before, make the chilli chocolate ganache: chop the chocolate and place in a glass bowl with the Le Guérandais Organic Espelette Chilli Ground Salt. Melt in the microwave on low power, keeping a close eye on it.
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Bring the cream and butter to the boil, then pour over the chocolate and mix to obtain a smooth ganache. Pour into ice cube trays or small-diameter flexipan molds. Freeze for at least 6 hours.
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The next day, make the dough: melt the chocolate pieces with the butter in the microwave. Beat the eggs with the sugar in a mixer until the mixture whitens. Stir in the melted chocolate, then the sifted flour.
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Butter and flour stainless steel circles (or ramekins). Place on a baking sheet lined with parchment paper.
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Fill them halfway with pastry. Turn out the ganache half-spheres and place them in the pastry, pressing them in slightly. Cover with the remaining pastry, but do not fill more than 3/4 of the molds.
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Place in the freezer for at least 4 hours.
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Bake at 180°C without defrosting for 25 min. Leave to cool for 8 min when removed from the oven.
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Unmold and serve immediately, adding an extra pinch of Le Guérandais Organic Espelette Chilli Ground Salt.
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