Servings: 6 to 8
Prep time: 20 minutes
Cook time: 15 minutes
Chilling time: at least 45 minutes
Ingredients
- 680 g heavy cream (35% fat)
- 50 g orange juice
- 200 g egg yolks
- 135 g sugar
- 40 g Cointreau
- 2 sheets gelatin
- 50 g dark chocolate
- Sugar or brown sugar, for caramelizing
Preparation
- Soak the gelatin sheets in a bowl of cold water to rehydrate them.
- In a saucepan, bring the cream to a boil.
- In a bowl, whisk the egg yolks with the sugar until the mixture becomes pale and frothy.
- Temper the egg yolks by gradually pouring half of the hot cream into the mixture, whisking constantly.
- Return the saucepan containing the remaining cream to medium-low heat, then stir in the egg yolk mixture.
- Stir constantly with a spatula until the mixture reaches 84 °C (183 °F).
- Remove from heat immediately. Squeeze out the excess water from the gelatin sheets and stir them into the mixture until completely dissolved.
- Add the orange juice, Cointreau, and chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
- Strain the mixture through a fine-mesh sieve, then divide it among ramekins.
- Refrigerate for at least 45 minutes, or until the creams are firmly set.
Just before serving, sprinkle each cream with about 15 ml (1 tablespoon) of sugar or brown sugar. Using a kitchen torch, caramelize the surface evenly until a golden, crispy crust forms.
