Paved with chocolate cherries

For 4 people

  • 200 gr. chocolate Patission
  • 400 gr. single cream
  • 20 gr. cocoa powder
     
  • For the vanilla cream:
  • 6 egg yolks
  • 1 / 2 vanilla bean
  • 1 / 2 l. milk
  • 180 gr. sugar

 

30 min. + 12 h. Refrigeration
5 mn.
sans

 


 

 

  1. Put the cream in a cool 1 hour before using.
     
  2. Grate chocolate.
    Boil 200 gr. of cream, add the grated chocolate, mix with a whisk, then pour into a bowl and let cool quickly. (place the bowl on ice).
    Assemble the rest of the whipped cream, not too firm and mix the chocolate ua cooled to obtain a preparation frothy.
     
  3. Fill halfway up 4 individual ramekins (8 / 10 cm. In diameter) with this foam. Place the cherries on it and fill to the top with remaining mousse. Put cool for 12 h.
     
  4. The next day prepare the vanilla cream: Put the milk to boil with half vanilla pod.
    In a bowl or a bowl, mix the egg yolks and sugar until they turn white.
    Then pour over the boiling milk, put on fire and cook, stirring, until cream spoon water at that point stop the cooking.
    Just before serving, remove (from the blade of a knife around warm) chocolate pavers on each plate, sprinkle with cocoa, decorate with cherries and add a little vanilla sauce.
    Use the remaining cream with vanilla separately.