Chocolate Moelleux

Chocolate Moelleux

Created by

  • Nicolas Dutertre - Pastry Chef - Technical Advisor at the Chocolate Academy training center - Montreal
  • Myriam Brosseau - Pastry Technical Assistant Chocolate Academy™ Montreal
level 1

Recipe components

Used Cacao Barry products

Chocolate moelleux

IngredientsPreparation

Melt to 45°C

  • 375g
    whole egg(s)
  • 260g
    sugar

In stand mixer, lightly whip

Add the chocolate.

  • 100g
    flour

Then add

Let the preparation rest for 12 hours in the refrigerator before baking. 
Pour 120 g in buttered and sugared ramekins.
Bake in the oven at 190°C for about 10 minutes.
Serve immediately.

Tips & Tricks: You can prepare a large amount in advance, pour in ramekins and freeze. Take the needed amount of desserts out of the freezer 24 hours before cooking. For service, pre-cook the moelleux for 8 minutes and put in the microwave for 10 seconds before sending out.