Chocol - All Chocolate 50 Recipes PDF

All chocolate
50 recipes 100% CHOCOLATE

dark, milk or white
to be enjoyed everytime
Chocolate...
verrine individual
Small pots of cream in three flavors 4_ Venetian biscuit 16_
Cream with chocolate and orange 6_ Dessert chocolate and raspberry 18_
Coffee, mascarpone and chocolate 7_ Chocolate marquise 19_
Exotic chocolate soup 8_ Warm chocolate pudding cakes 20_
Mars fondue with banana 9_ Chocolate cake and cherries 21_
Velvety chocolate praline 10_ Pure chocolate fondant 22_
Chocolate-orange iced verrines 11_ Chocolate fondant 24_
Milk chocolate mousse 12_ Fondants with chestnuts 25_
Chocolate mousse with espelette pepper 13_ Heart to heart fondant 26_
Chestnut mousse 14_ Love duo clementines and chocolate 27_
Tiramisu with tea and White chocolate 15_ Half-cooked chocolate 28_
Delicious with chocolate 29_
summary
creative
Gourmet spoons 30_
Sand roses 32_
Kumquats chocolate 33_
Candied orange chocolate 34_
Caramels with chocolate 35_
Chocolate whoopie pies 36_
Macaroons chocolate 37_
Brownies with coffee 38_
Chocolate sausage with pistachio 39_
2
pleasure...
revisited
Chocolate eclairs 40_
Waffles with caramelized pears and chocolate 42_
Tagliatelli pancakes and chestnut chocolate 43_
Chocolate almond mille-feuille 44_
Chocolate mille-feuille-peach 46_
Mille-feuille with chocolate and candied orange zest 47_
Chocolate tart 48_
White chocolate and lime tartlets 50_
Nut and chocolate tartlets 51_
Spicy chocolate tartlet 52_
Chestnut and chocolate tartlets 53_
gourmand
Pear-chocolate fondant 54_
Charlotte with chocolate mousse and vanilla pears 56_
The royal 57_
Easter cake with chocolate and strawberries 58_
Chocolate apricot cake 59_
Chocolate-mint log and candies 60_
Chocolate and caramelized walnut terrine 61_
summary
3
4
For 4 people
Preparation 30 min
Cooking time 50 min
Recipe_PRISMAPIX
For the coffee cream PHOTO_Laurent ROUVRAIS
40 g of caster sugar
20 cl milk
15 cl of single cream
2 eggs
1 tbsp coffee extract liquid
For the vanilla cream

40 g of caster sugar 1. For the coffee cream, In a saucepan, boil
5 cl of single cream the cream and coffee extract. Whisk the eggs
20 cl milk and sugar in a bowl, stir in milk, coffee
2 eggs cream and mix. Strain and pour the cream into
1 tbsp of vanilla powder 4 verrines.
For the chocolate cream 2. For the vanilla cream: mix the vanilla
50 g caster sugar powder and sugar in a terrine. Boil the cream
30 cl milk and milk. Add the eggs in the terrine and whisk
3 eggs the mixture gradually adding the hot milk.
20 g unsweetened cocoa powder Strain and pour into 4 verrines.
Small pots of cream

in three flavors
3. For the chocolate cream: boil the milk.
Whisk the eggs, sugar and cocoa and gradually
add the milk, stirring. Pour into 4 verrines.
4. Preheat the oven to 120°C (th.4). Fill a

baking pan with water halfway up and have all
the verrines in the dish. Bake for 40 min.
Allow to cool and keep in refrigerator until
serving.
5
For 4 people
Preparation 25 min
Cooking time 20 min
Recipe_Monique MOURGUES
PHOTO_Francis KOMPALITCH
Cream with chocolate

and orange 2 oranges
1. Heat the cream, pour the boiling 40 cl of liquid cream
on the grated chocolate and mix. Whisk 6 egg yolks
the egg yolks with the caster sugar, 150 g dark chocolate
vanilla sugar and cinnamon. When the 100 g of caster sugar
mixture becomes white and foamy, pour the 1 packet of vanilla sugar
chocolate cream, mix then transfer it in 10 cl cane sugar syrup
a heavy saucepan. 1 pinch of cinnamon
2. Cook gently, stirring constantly and

without boiling. When cooked, the cream
should be smooth and coat the wooden
spoon. Divide into cups and let chill in
the refrigerator until serving.
3. Draw an orange peel with a paring

knife and slice it. Pour the syrup of cane
sugar and 10 cl of water in a saucepan.
When boiling, add the zest and cook for
20 min. Peel the oranges and separate the
quarters. Sprinkle with boiling syrup and
add the zest. Allow to cool. Divide the
orange zest on the chocolate cream and
serve.
6
1. For a coffee jelly: heat the coffee,
add 20 g of sugar and gelatin has been
softened in cold water and wrung out.
Keep in the refrigerator.
2. For the mascarpone cream: Whisk the

mascarpone with the vanilla sugar.
Beat 2 egg whites until stiff and fold
them to the previous preparation.
Coffee, mascarpone
125 g dark chocolate
250 g mascarpone
and chocolate
3. For the chocolate mousse: beat the
1 packet of vanilla sugar
remaining 2 egg yolks with remaining
4 eggs
sugar until frothy. Melt the chocolate
25 cl of strong coffee
broken into pieces in the microwave,
3 sheets of gelatin
average power. Add it to the egg-
sugar mixture. Beat egg whites until
stiff and fold them gently into the
For 4 people
Preparation 50 min preparation.
Cooking time 15 min
waiting time 1 h
4. Arrange in the glass jars with a
Recipe_PRISMAPIX layer of chocolate mousse, a coat of
PHOTO_Laurent ROUVRAIS
mascarpone cream and a coat of coffee
jelly. Keep in refrigerator until
serving.
7
for 4 people
Preparation 30 min
Cooking time 5 min
Recipe_Hector BAROTOQUI

25 cl of low-fat single cream
80 g brown sugar
25 cl of juice of passion fruits
A handful of lychees
1 ripe mango
1 small pineapple
4 small bananas
A handful of kumquats
Exotic chocolate soup

tips
All fruits are welcome: red berries
1. Slowly heat the cream with the
(strawberries, raspberries,
grated chocolate until it is completely
blackberries...), dried fruits (figs,
melted. Add the sugar and juice of the
dates, prunes ...) and even small cakes
(mini-madeleine or warm brioche cubes).
passion fruits, mix well and set aside.
The choice is yours!

2. Peel and stone the lychees. Peel
the mango, pineapple and bananas, cut
them into pieces. Spear the fruits,
including kumquats, onto wooden skewers
3. Serve the fruit kebabs accompanied

by chocolate sauce..
8
for 4 people
Preparation 10 min
cooking time 10 min
Recipe_Thalie BARDINET
PHOTO_MARIELLE GAULT
6 Mars bars
10 cl of cream
4 slices of brioche
4 small bananas
1/2 lemon
Mars fondue
1. Lightly toast the brioche
with banana
slices and cut them into cubes.
Peel bananas and cut them into
pieces. Sprinkle them with
lemon juice to keep them white.
2. Bring the cream to a boil

in a saucepan. Add the chopped
Mars bars. Melt over low heat,
stirring constantly. Divide
the hot fondue into 4 ramekins
placed on the plates. Arrange
around the brioche and banana
pieces. Each dip them in his
little melted.
9
For 4 people
Preparation 20 min
Cooking time 10 min
waiting time 1 h
Recipe_PRISMAPIX
1. In a saucepan, bring to
a boil 40 cl of water, the
chopped chocolate and sugar.
Mix and pour into cups. Put
in the refrigerator.
2. Whisk the chilled cream

into whipped cream. Add the
icing sugar while beating.
Put in the refrigerator.
3. Peel the bananas, cut them

into slices and sprinkle them
with lemon juice.
Velvety chocolate
170 g special praline-filled chocolate for pastry
4 slices of brioche
2 bananas
praline
1 lemon
4. Cut the brioche into pieces
40 g sugar
and fry in a pan with butter.
30 g of icing sugar
Sprinkle with vanilla.
30g butter
5. To serve, garnish the soup
2 tsp vanilla powder
with chocolate whipped cream,
banana slices and brioche.
10
For 4 people
Preparation 15 min
Cooking time 10 min
waiting time 3 h
1. Boil 40 cl of water with the
caster sugar and orange syrup. Recipe_PRISMAPIX
Dip the mint leaves except 4 in
the syrup. Let steep for 15 min.,
covered. Grate the chocolate.
Chocolate-orange
2. Warm the syrup without boiling.
Remove from the heat, strain and
add the grated chocolate. Once it
iced verrines
is melted, add the cocoa, mix and
get caught in ice cream maker.
3. Shape into quenelles of sorbet

and distribute them in verrines.
Serve immediately, decorated with
candied orange zest and mint leaves.
100 g dark chocolate made up

of 85% cocoa
70 g unsweetened cocoa
1 bunch of fresh mint
1 dash of orange syrup
50 g of candied orange zest
11
for 4 people
Preparation 10 min
waiting time 15 min
cooking time 10 min
PHOTO_MARIELLE-GAULT
Milk chocolate mousse

A milk chocolate bar to make 1. Melt the chocolate, broken into pieces over a bain-
pastries marie or in a microwave on medium power. Add the Nutella
1 tablespoon of Nutella and smooth the mixture.
4 extra-fresh eggs
2. Separate the yolks from egg whites. Whisk the eggs
yolks gradually incorporating the melted chocolate.
Beat the egg whites until stiff. Add the 1/3 in the
chocolate, whisking rapidly and then gently fold in
the rest.
3. Divide the mousse into individual ramekins. Place

in freezer for 15 min., then refrigerate until ready to
serve with biscuits.
12
For 4 people
Preparation 20 min
cooking time 5 min
waiting time 20 min
Recipe_PRISMAPIX
1. Melt the chocolate with the butter PHOTO_Laurent ROUVRAIS
either over a bain-marie or in microwave

on medium power. Smooth the mixture.
2. Separate the yolks from egg whites.

Stir the yolks and Espelette pepper in
the melted chocolate.
Chocolate mousse
with espelette pepper
3. Whisk the egg whites with a pinch of
salt until stiff, add sugar to finish.
Gently fold 1/3 of the egg whites into the
chocolate and then add the remaining, mix.
4. Divide the mousse into individual bowls

and place them in freezer for 20 min.
before serving.

100 g butter
4 eggs
1 tablespoon sugar
2 pinches of Espelette pepper
A pinch of salt
13
for 4 people
Preparation 30 min
Cooking time 20 min
Chestnut mousse
250 g natural sweet chestnuts 1. Put the single cream in the freezer.
30 cl single cream Cook the chestnuts in the milk and
30 ml milk sugar for 20 min., put them through
80 g sugar ricer, mix well.
100 g of cocoa content chocolate
80 g double cream 2. Beat the single cream into whipped
cream, add it to the mashed chestnuts,
refrigerate.
3. Gently melt the chocolate with one

tablespoon of water, turn off the
heat, add the double cream.
4. Serve cold the chestnut mousse with

warm chocolate ganache.
14
2 eggs
1. Separate the egg whites from the yolks. Beat with wire whisk 250 g mascarpone
the yolks and sugar until the mixture whitens. Beat the egg 3 tbsp caster sugar
whites until stiff. 1 package of mini-sponge
finger biscuits
2. Beat the mascarpone with a fork. Fold into the egg yolks and A white chocolate bar
sugar mixture, then, gently add the egg whites. 30 cl of well brewed Earl
Grey tea
3. Dip, without soaking, biscuits one by one in the tea. Place
3 biscuits in the bottom of each verrine, cover with mascarpone
mixture, place again 3 tea biscuits, then a layer of cream.
Cool and refrigerate.
4. Grate the white chocolate bar with a fine grid. Sprinkle the
tiramisu with white chocolate shavings and serve immediately.
Tiramisu with tea

and White chocolate
for 4 people
Preparation 30 min
no cooking
15
for 4 people
Preparation 30 min
Cooking time 15 min
Venetian biscuit
3 eggs 1. Preheat the oven th. 6 (180 ° C). Cover a baking
80 g powdered sugar sheet with buttered parchment paper.
50 g flour
200 g mascarpone 2. Whisk in a bowl the egg yolks and sugar until the
100 g of cherries in syrup mixture whitens. Stir in ground almonds and flour. Beat
50 g of dark chocolate the egg whites until stiff and add them to the previous
20 g of almond powder preparation.
10 g butter 3. Roll out the dough on parchment paper. Bake 15 min.
turn out the biscuit and cut out 12 discs.
4. Mix the drained cherries with mascarpone and vanilla

sugar. Spread the cream on the discs, repeat until all
the ingredients finish with a biscuit disc. Garnish with
chocolate shavings and serve immediately.
16
17
For 4 people
Preparation 30 min
Cooking time 15 min
waiting time 3 h
1. Heat the milk in a saucepan until
PHOTO_Francis KOMPALITCH boiling. Pour the boiling on the
chocolate cut into pieces. Let stand
for 5 min., then stir well.
250 g raspberries 2. Whisk in a bowl the egg yolks with

150 g dark chocolate the caster sugar and vanilla sugar.
6 eggs When the mixture is foamy, pour over
20 cl of liquid cream the chocolate milk. Bring in a saucepan
40 cl whole milk the mixture over low heat and leave
120 g of caster sugar to the creaminess without stirring and
1 packet of vanilla sugar without boiling. The cream is ready
1 tbsp. of icing sugar when it coats the wooden spoon. Let it
150 g of sponge cake cool.
Dessert chocolate
and raspberry
3. Whip the cream to a firm whipped
cream. At the end, add the icing
sugar. Incorporate the whipped cream
to the chocolate. Pour the mixture into
ramekins. Put on each of them a disk
of sponge cake. Press lightly. Cover
with plastic wrap and slide in the
refrigerator for 3 h.
4. Turn out at the last moment, garnish

with raspberries and serve immediately.
18
for 4 people
Preparation 20 min
Cooking time 10 min
waiting time 6 h
1. Chop the chocolate coarsely,

put the pieces in a bowl. Set this
bowl in a bain-marie hot but not
boiling, let the chocolate melt
slowly.
2. Separate the yolks from egg

whites. Whisk the yolks with the
caster sugar and vanilla sugar.
Chocolate marquise
3. When the chocolate is melted, 200 g of chocolate
remove from heat and let cool. Add 6 eggs
the butter cut into pieces and mix 150 g butter
to get a smooth preparation. Pour 200 g of caster sugar
over the egg yolks and mix. 1 tbsp. of icing sugar
2 sachets of vanilla sugar
4. Beat the egg whites until
stiff then add the icing sugar.
Incorporate them in the previous
preparation. Divide into
individual molds, make equal the
surface and keep in the in the
refrigerator for 6 h. turn out and
serve chilled.
19
1. Melt 100 g of chocolate in a bain-
marie. Remove from heat, add 100 g of
butter cut into small cubes, mix to
a smooth preparation. Butter small
molds with the remaining butter.
2. Preheat oven to 180°C (th.6).

Break the eggs into a bowl, add
the sugar, almond powder, whisk
vigorously until frothy, then add
the chocolate mixture and butter,
and finally the flour mixed with the
yeast.
Warm chocolate
3. Divide the dough into the molds,
without filling them completely. Bake
pudding cakes
for 15 min. 150 g chocolate for baking
100 g of sifted flour
4. Melt the remaining chocolate in 1/2 teaspoon baking powder
a bain-marie. Turn out the cakes, 120 g butter
top them with melted chocolate and 3 eggs
decorate with pecans and serve warm 100 g soft brown sugar
or cold. 100 g almond powder
60 g of pecans
For 4 people
Preparation 30 min
Cooking time 15 min
20
For 4 people
Preparation 1 h
Cooking time 20 min
Recipe_PRISMAPIX
100 g ground almonds PHOTO_Laurent ROUVRAIS
50 g caster sugar
50 g icing sugar one more recipe +
20 g flour Fluffy white chocolate
4 eggs + 4 egg yolks Cut 150 g white chocolate into pieces and
15 cl single cream melt in a water bathwith 50 g of cream. Once
30 g butter melted, mix with 100 g powdered sugar, 1
100 g of cherries in alcohol packet of vanilla sugar, 80 g ground almonds.

Stir in 3 egg yolks one by one. Beat the egg
whites until stiff with remaining 1 pinch of
1. Mix the chocolate melted over a salt and gently add to the mixture. Pour into
bain-marie with 4 whole eggs yolks, a mold and bake about 30 min. Serve warm with
flour and almonds. Add the egg whites raspberry jelly or roses.
beaten stiff.
fluffly Chocolate cake

and cherries
2. Preheat oven th.6 (180°C). Pour
the mixture into 4 buttered molds.
Add a cherry and bake 15 min.
3. Beat the 4 egg yolks with sugar.

Put in a water bath by adding 5
tbsp. of cherry juice. Remove from
the water bath as soon as the cream
thickens.
4. Whisk the cream cold cream. Add

the icing sugar and mix with cream
eggs and sugar.
5. Turn out the icing, top with

cream and serve immediately.
21
22
For 6 people
Preparation 35 min
waiting time 30 min
cooking time 12 min
Recipe_PRISMAPIX
1. Prepare the fondant. Melt the chocolate

broken into pieces with the butter. Stir and
let cool. Beat 4 egg whites and stir in powdered
sugar. Add 1 tbsp. of stiffly egg whites into
the melted chocolate. Mix and add an egg yolk
and flour. Stir in the remaining whites. Cool
and refrigerate.
2. For the ganache, boil the cream. Add spices

and the zest out of the heat and set aside For the fondant
for 30 min. Filter, bring to boil again, then 100 g dark chocolate
pour over the chocolate and the chopped praline 25 g of sifted flour
filled chocolate. Mix and then fill in a loaf 25 g powdered sugar
pan lined with parchment paper. Keep in the 15 g butter
freezer. 4 egg whites + 1 yolk
Pure chocolate fondant

3. Preheat the oven th.6 (180°C). Cut 6 squares For the ganache
in the cold ganache. Fill 6 moulds halfway with 60 g dark chocolate chopped
the fondant, add a square of ganache, complete 15 cl of cream
with fondant. Bake for 8 min. 60 g of praline filled

chocolate
4. Mix and heat the ingredients of the cream 4 pinches of cinnamon
over medium heat. Let stand for 2 min. the 2 star anise
fondants out of the oven before removing from zest of 1/2 lime
pan. Serve surrounded by chocolate cream.

For the cream
25 g of cocoa
60 g powdered sugar
15 g butter
23
1. Melt the pieces of chocolate with the butter
in a bain-marie or in the microwave medium power.
Make it smooth. Preheat oven th.6 (180°C).
2. Whisk the eggs strongly with sugar. Stir in

flour, cream and chocolate-butter mixture warmed.
Pour into a silicone mould of 20 cm and bake for
For 4 people
20 min. Preparation 15 min
Cooking time 30 min
3. Allow to cool. Turn out and keep in the fridge
until ready to serve the fondant cut into portion. PHOTO_MARIELLE-GAULT
Chocolate fondant 200 g of chocolate

to make pastries
150 g salted butter
3 eggs
15 g flour
6 tbsp. of cream
24
For 6 people
Preparation 10 min
Cooking time 15 min
Recipe_PRISMAPIX
100 g of chocolate special pastry

500 g of chestnut cream
3 eggs
100 g butter + 20 g
50 cl of custard
100 g of pieces of glazed chestnuts
Fondants with
chestnut 1. Preheat the oven th.6 (180°C). Melt chocolate
and butter cut into pieces in a bain-marie. Make
it smooth and add the chestnut puree and mix well.
2. Beat the eggs with a fork and add them gradually

to the chocolate mixture. Pour into 6 small buttered
moulds and bake for 15 min.
3. Turn out the fondant on plates, pour the custard

around and sprinkle with the pieces of glazed
chestnuts.
25
1. Bring to a boil the cream in small for 2 people
Preparation 15 min
saucepan. Mix with cocoa and pour this
cooking time 20 min
mixture over the chopped candied ginger
and 20 g of sugar. Mix the preparation,
then let cool in the fridge.
2. Coat 4 small heart-shaped pans with

softened butter. Preheat oven th.6 100 g of chocolate for baking
(180°C). 1 tbsp. bitter cocoa
30 g of candied ginger
3. Melt the chocolate in a bain-marie 2 eggs
or microwave. Remove from heat, add the 80 g butter + 20 g for the tins
butter cut into small pieces. Separate 15 cl of cream fraîche fluid
the whites from the yolks. 60 g powdered sugar
20 g of cornstarch
Heart to heart salt
4. Add the remaining sugar in the egg

yolks and mix. Stir in the chocolate,
fondant
butter and cornstarch. Stiffly beaten egg
whites with a pinch of salt, add them to
the dough.
5. Pour into pans and bake 20 min. Serve

warm the hearts, with ginger cream
well chilled. Garnish with small sugar
hearts.
Advice
You can make cookies in heart the day
before: then place them in the freezer,
simply bake the frozen yet at the same
temperature and for the same duration as
in the recipe.
26
1. Preheat the oven th.5 (150°C).
Melt a little butter and coat 2 small
moulds with a brush. Finely chop the
chocolate. Heat the cream and pour
it boiling over the chocolate. Let
stand for 5 min. and stir.
2. Mix the egg yolks with the sugar

powder, melted chocolate, remaining
butter, ground almonds and flour.
Beat the egg whites until stiff and
fold them into batter. Pour into
moulds and bake for 20 min. Turn out
and let cool.
Love duo
clementines and chocolate
3. Rinse the mandarin, peel and 2 small clementines
chop it finely. Pour in a saucepan 80 g of chocolate
the sugar syrup with equal quantity 60g butter
of water. Add chopped zest and cook 2 eggs
gently. Peel the clementines and 5 cl of liquid cream
roll them in the syrup to coat. 30 g flour
60 g powdered sugar
4. Serve the cake, decorated with 40 g ground almonds
clementine syrup with their zest and 10 cl cane sugar syrup
sprinkle with icing sugar. icing sugar
For 2 people
Preparation 30 min
Cooking time 20 min
27
1. Preheat the oven to 180°C (th.6). In
a pot placed over a bain-marie, melt
the chocolate broken into pieces. When
it’s melted, add the butter cut into
pieces and mix.
2. In a bowl, whisk eggs and sugar

until mixture is smooth. Add the
melted chocolate, then, gradually add
the flour and salt. Mix well.
3. Pour the mixture into small molds

buttered and floured and bake for about
15 min. Serve immediately.

115 g butter + 15 g for the molds
For 6 people
125 g brown sugar
Preparation 15 min
50 g flour Cooking time 15 min
4 eggs
Recipe_Philippe ASSET
A pinch of salt PHOTO_Philippe ASSET
Half-cooked chocolate
tips
For a half-cooked softer chocolate, you
can make this recipe by using half of dark
chocolate and half of milk chocolate. For a
touch of acidity, serve this dessert with
scoops of raspberry sorbet.
28
200 g of chocolate
1 jar of chestnuts in the natural (400 g) 1. Drain the chestnuts. Put them
175 g of caster sugar in a saucepan with 50 g of sugar
2 packets of vanilla sugar and vanilla sugar, cover well with
7 egg yolks water and poach for 15 min. Drain
1/2 l of milk and mix finely.
1 vanilla pod
100g butter 2. Melt the chocolate in a bain-
100 g of tiny pieces of glazed chestnuts marie. Add the softened butter,
chestnut puree and chestnut
For 4 people fragments (except a few for
Preparation 45 min
cooking time 25 min decoration). Cover with plastic
waiting time 3 h wrap 4 large ramekins. Divide the
preparation, cover and keep in the
Recipe_PRISMAPIX
PHOTO_Laurent ROUVRAIS refrigerator for 3 h.
Delicious 3. Pour the milk into a saucepan.

Add the vanilla seeds split
half lengthways, the pod and 50 g
in
with chocolate of sugar then boil.
4. Mix the egg yolks with 75 g

of sugar. Pour the boiling milk,
without the vanilla bean, stirring
constantly. Pour the cream into the
pan and bring to a boil, stirring
constantly, until the cream coats
the spatula. Pour the cream into a
bowl placed in a dish filled with
ice to stop the cooking. Let cool,
stirring, then refrigerate.
5. Turn out the ramekins. Wrap with

cream, garnish with tiny pieces of
glazed chestnuts and serve.
29
30
60 g white chocolate to make pastries
30 g Toblerone
Gourmet
6 tbsp. of cream
for 4 people
Preparation 15 min
Cooking time 3 min
spoons
1. Break the chocolate into pieces in a bowl,
PHOTO_MARIELLE GAULT add 5 tbsp. of cream. Melt in the microwave at
medium power (600 W) for 1 min. Make it smooth.
Fill to three quarters 8 spoons to have porcelain
presentation. Allow to cool.
2. Break the Toblerone into pieces in the bowl,

add 1 tbsp. of cream. Melt for 40 seconds in the
microwave, always medium power. Make it smooth.
3. Pour the melted Toblerone with a teaspoon of

the cooled white chocolate. Turn with a sharp
knife to form a swirl. Keep in the refrigerator
until the last moment. Serve with coffee.
31
For 4 people
Preparation 15 min
Cooking time 5 min
TEXTE & STYLISME_Christina BEL

PHOTO_Franck BEL
Sand roses 200 g cooking chocolate

25 g butter
1. Melt the chocolate with the butter.
Remove from heat, add the icing sugar.
2 tbsp icing sugar
100 g of petals popcorn (corn flakes) 2. Put everything in a large bowl, add
a small amount of corn flakes and mix.
Repeat the operation until all corn
flakes have been used.
3. Divide into small piles and place

them on a sheet of parchment paper.
Reserve in the refrigerator until
serving.
32
For 4 people
Preparation 20 min
Cooking time 10 min
20 kumquats
PHOTO_Laurent ROUVRAIS 1 plate of milk chocolate to bake Nestle
VARIAtion 1. Melt chocolate in bain-marie until it

Wash, wipe and slice the become smooth.
kumquats into quarters.
Remove the seeds and divide 2. Dip the kumquat one by one into the
the fruits into cups from chocolate, place them on a cake rack. Let
the microwave. Sprinkle cool and enjoy.
generously with powdered
sugar and cook for 3 min.
Serve warm.
Kumquats chocolate
33
1. Wash, wipe and cut the oranges
into slices about 5 mm thick.
2. Bring 50 cups water to a boil

with sugar and orange juice. Dip
the orange slices in the syrup,
cook over low heat, covered,
for about 1 hour 30 minutes.
Remove from heat, let cool in
the cooking syrup for 30 min.
3. Melt the chocolate over a

bain-marie. Drain one by one the
orange slices and dip them in
the melted chocolate. Dry them
on a cake rack before serving.
Candied orange
2 untreated oranges
250 g of sugar
5 cl of orange juice
chocolate
300 g dark chocolate with high cocoa content for 4 people
Preparation 2 h
Cooking time 1 h 30
34
for 4 people
Preparation 20 min
Cooking time 20 min
waiting time 2 h
200 g of sugar PHOTO_Laurent ROUVRAIS
200 g of dark chocolate to 70% of cocoa

25 g salted butter
1. Make caramelize the sugar
with 65 g of hot water. Add
soft Caramels butter and grated chocolate

then mix.
with chocolate
2. Pour the mixture on a baking
sheet covered with parchment
paper, allow to cool for 2 h
at room temperature.
3. Cut the caramels into

squares and wrap them with
Crystal paper to preserve
them.
35
1. Preheat the oven to 180°C
(th.6). Mix the flour, baking
powder, cocoa and salt.
2. Quickly beat the butter and

sugar with an electric mixer. Add
the eggs and vanilla, whisking,
then, the preparation with flour
and then milk.
3. Divide 20 tablespoons of dough,

spacing them on a baking sheet
lined with parchment paper. Bake
For the dough for 10 min. Cool cookies on a rack.
120 g flour
70 g caster sugar 4. With an electric mixer, whisk
25 g unsweetened cocoa the egg whites with cane syrup and
1/2 sachet of baking powder salt. Add sugar and vanilla and
40 g butter continue beating.
5 cl milk
2 eggs 5. Garnish 10 cookies with cream
1 tsp of vanilla extract and cover with the 10 other
A pinch of salt cookies. Serve immediately.
Chocolate whoopie pies

for 4 people
Preparation 30 min
Cooking time 10 min For the cream
75 g icing sugar
Recipe_PRISMAPIX
PHOTO_Laurent ROUVRAIS 10 cl cane sugar syrup
2 egg whites
1 tsp of vanilla extract
A pinch of salt
36
For 4 people
Preparation 35 min
Cooking time 15 min
waiting time 20 min
1. Prepare the filling: boil cream in
Recipe_PRISMAPIX
PHOTO_Laurent ROUVRAIS a saucepan. Remove from heat, add the
chocolate broken into pieces and the
For the dough butter. Stir until the mixture is
4 egg whites melted. Stir in the kirsch and leave
125 g ground almonds to firm up in cool.
250 g icing sugar

few drops of vanilla extract 2. Prepare the dough: preheat oven th. 6
(180°C). Mix the ground almonds, 2 egg
For the filling whites, icing sugar and vanilla. Beat
200 g dark chocolate the other 2 egg whites until stiff,
50 g butter then fold them gently to the previous
150 g crème fraîche mixture with a wooden spatula. Pour
20 g of cocoa powder all into a pastry bag fitted with a
2 cl Kirsch plain nozzle about 8 mm in diameter.
Macaroons chocolate
3. Place a parchment paper on a baking
sheet. Form small heaps of dough making
sure to space them enough so they do
not stick between them in cooking.
Bake for 10 min. When the macaroons are
cooked, peel them from the parchment
paper and let cool.
4. Pour the chocolate cream into a fitted

pastry bag. Put a rosette of cream on
half of the macaroons and cover with
the remaining macaroons.
37
1 tbsp. of instant coffee
80 g of walnuts
125 g salted butter
150 g of sugar
3 eggs
For 4 people
Preparation 10 min 25 g flour
Cooking time 25 min
Brownies with coffee

1. Preheat the oven th.6 (180°C).

Break the chocolate into pieces.
Melt it with butter, 2 min 30 in
the microwave on medium power.
Mix by turning.
2. Stir into the chocolate the

sugar then the eggs one by one,
stirring between each strongly.
Finally, add the coffee, flour,
chopped nuts.
3. Pour into a square pan

silicone. Smooth the surface.
Bake 20 min. Allow to cool, turn
out and cut into portions before
serving.
38
Pour 20 rondelles
Preparation 15 min
Cooking time 5 min
waiting time 7 h
Chocolate sausage
50 g butter
75 g of hazelnuts
with pistachio
1. Melt the butter and chocolate in a bain-
75 g pistachios
marie. Add the hazelnuts and crushed pistachios
12 Orange Pim’s cakes
the orange Pim’s chopped into pieces and
100 g of golden raisins
raisins. Mix well and allow the preparation to
icing sugar
cool in the refrigerator for 10 min.
2. Roll the dough in plastic cling film to give

it the shape of a sausage and allow to cool
for 7 hours.
3. Coat the sausage with icing sugar and serve

it cut into slices.
39
40
1. Beat 2 egg yolks with a 50 g sugar and
30 g of flour. Add 30 cl of hot milk and
cocoa, stirring constantly. Pour into a
saucepan and cook 5 for minutes by whisking.
Allow to cool.
150 g flour
40 cl milk 2. Preheat oven th. 6 (180 ° C). Boil the
100g butter remaining milk with 10 cl water, 80 g of
3 eggs + 3 egg yolks butter, the remaining sugar and a pinch of
25 g of cocoa powder salt. When boiling, add the remaining flour
100 g dark chocolate 70% and stir briskly until the dough pulls away
60 g powdered sugar from sides of the pan. Out of the heat,
10 cl of cream put the mixture into a bowl and mix with
1 pinch of salt 3 eggs.
3. VPour the batter into a pastry bag and
Chocolate spread the pudding of dough on parchment

paper placed on the dripping pan of the
eclairs oven. Coat each éclair with a mixture of

egg yolk and water. Bake 25 min.
For 4 people 4. Boil the cream and put it to melt the

Preparation 20 min
chocolate, stirring. Add the remaining
Cooking time 35 min
butter into the mixture warm.
Recipe_PRISMAPIX
5. Open the cold éclairs in half and fill
them with chocolate cream with the pastry
bag. Serve coat with chocolate frosting on
top.
41
for 4 people
Preparation 25 min
waiting time 30 min
cooking time 20 min
Recipe_PRISMAPIX
1. Prepare the waffle batter. Sift flour and

baking powder into a bowl, make a well in
center and add 80 g of melted butter, 2
beaten egg yolks, milk and 15 cl water.
Beat with electric mixer, and then stir in
powdered sugar, vanilla sugar and 2 pinches
of salt. Beat again.
2. Mount the 4 egg whites until stiff and

fold them in the preparation. Set aside for
30 min.
Waffles with caramelized pears

and dark chocolate
350 g flour 3. Prepare the chocolate cream. Melt in
1/2 sachet of baking powder bain-marie the chocolate into pieces with 1
70 g powdered sugar tbsp. of water. In a saucepan, mix the two
30 g of brown sugar sugars, the egg and the yolk and then the
1 sachet of vanilla sugar flour. Pour gradually the milk and melted
2 eggs + 2 egg whites chocolate by stirring. Cook over low heat,
110 g butter stirring constantly. Once boiling, remove
15 cl milk from heat. Add rum and stir in butter. Pour
3 pears into a bowl and keep warm.
10 cl oil (for the waffle iron)
Salt and pepper 4. Peel the pears, cut them in quarters by
retaining the tail and remove the seeds. Let
For the cream with dark chocolate them caramelize in the pan in the remaining
125 g dark chocolate butter with brown sugar, a pinch of salt
1 egg + 1 egg yolk and pepper.
50 ml milk
50 g of sifted flour 5. Prepare 4 waffles in a waffle iron electric
50 g powdered sugar oiled. Serve hot accompanied by pears and
1 packet of vanilla sugar chocolate cream.
40 g butter
5 cl of rum
42
8 wheat pancakes
24 chestnuts natural
juice of 1 orange
juice of 1 lemon
1. Stack the pancakes a four by four,
10 cl of muscatel
roll them and cut them every centimeter
45 g butter
to get tagliatelli. Repeat for the other
20 g sugar
4 pancakes. Separate the tagliatelli
Variant and set them aside.
Chestnut pancakes
Whip 250 g of vanilla chestnut cream 2. Melt 25 g of butter and sugar in a
incorporating 40 g of softened butter and skillet until a light caramel. Add the
1 tbsp of brandy. Spread the cream on hot citrus juices and muscatel. Allow to
pancakes. Roll them and top with whipped reduce by half over medium heat and set
cream. aside.
Tagliatelli pancakes
and chestnut chocolate 3. Bring 25 cups of water to a boil
in a small saucepan. Add the chopped
chocolate and melt it, stirring with a
spatula. Add the remaining butter into
small pieces while continuing to mix
until smooth. Remove from the heat.
4. Pour the tagliatelli into the

muscatel sauce to reheat. Distribute
them among 4 plates, forming nests,
then, add a little muscatel sauce. Dip
the chestnuts in the chocolate, then,
arrange 6 in the center of each nest.
Serve immediately.
For 4 people
Preparation 15 min
Cooking time 10 min
Recipe_Philippe ASSET
PHOTO_Philippe ASSET
43
500 g puff pastry
2 tbsp sugar
24 morelloes
Chocolate almond
for 4 people
Preparation 40 min
Cooking time 15 min
Recipe_PRISMAPIX
mille-feuille
PHOTO_Laurent ROUVRAIS 1. Prepare the almond cream. Boil 2 tablespoons of water with
sugar for 5 minutes. Mix the 2 softened butter. Beat the egg
For the chocolate cream whites with a pinch of salt until stiff and pour in the hot
150 g of chocolate syrup in a thin stream, whisking. Incorporate them in the
3 egg whites butter. Cool and refrigerate.
15 cl of cold single cream

2 tbsp caster sugar 2. Prepare the chocolate cream. Melt the chocolate over
2 pinches of vanilla powder a bain-marie. Smooth it with a spatula, add the vanilla.
Beat the egg whites until stiff then add the sugar. Gently
fold the chocolate and whipped cream into whipped cream. Cool
and refrigerate.
3. Preheat the oven to 180°(th.6). Roll out the dough into

For the almond cream two rectangles of 30 x 24 cm. Put a rectangle on the baking
100g butter sheet lined with parchment paper. Put a grid over it to keep
80 g of almond butter the paste not swelling too much. Bake for 10 min. Sprinkle
(health food grocery) with icing sugar. Bake the other pastry in the same way.
75 g sugar Increase the oven temperature to 210°C (th.7). Put the pastry
2 egg whites in the oven for 5 minutes to caramelize. Cut each rectangle
A pinch of salt into 6 pieces of 15 x 4 cm.
4. Fit the pastry. Place the chocolate cream on a rectangle by

using a pastry bag. Add 6 morelloes. Place another rectangle
on top and spread the almond cream. Finish with a rectangle.
Serve the pastries fresh.
44
45
For 4 people
Preparation 45 min
Cooking time 45 min
waiting time 12h + 2 h
Recipe_PRISMAPIX
1. Rinse the peaches, remove the stones

and cut them into slices. Mix with lemon
juice and caster sugar. Set aside over
night.
Chocolate
mille-feuille
150 g of chocolate
-peach
2. The next day, melt chocolate in bain-
500 g of peach marie. Make sure the chocolate is at 31°C
200 g of caster sugar thermometer. Spread it with the metal
1 lemon juice spatula on parchment paper and let cool.
1 apple Mark 12 squares to the back and forth.
2 sprigs thyme Allow to harden in cold for 1 hour.
3. Rinse the apple. Get the skin and

seeds and place them in a square fin
tissue. Cut the apple into cubes. Add all
peaches. Bake for 30 min. Add the thyme
leaves 10 min before the end of cooking.
Let cool, remove the tissue. Place in
refrigerator for 1 hour.
4. Alternate on the plates the chocolate

squares and peach jam. Serve immediately.
46
For 4 people
Preparation 25 min
no cooking
Recipe_PRISMAPIX
PHOTO_MARIANNE PAQUIN 250 g of dark chocolate (80% cocoa)
80 g of icing sugar
1. Break the chocolate and melt it over a
bain-marie or in a microwave. Mix well.
1 tsp Cointreau
2. Pour one tablespoon of the melted chocolate 1 tbsp of candied orange peel
on a sheet of greaseproof paper over a tray
or a baking sheet. Roll it out into circle of
8 to 10 cm and 3 to 4 mm thick with the back
of the spoon. Repeat the operation 20 times
(or more, for safety). Cool and refrigerate.
Mille-feuille with chocolate

and candied orange zest
3. Using an electric mixer, whisk the chilled
cream with the sugars into whipped cream.
Stir in the Cointreau and beat a little bit
with the electric mixer. Cool and refrigerate.
Finely slice the candied orange peel.
4. Just before serving, put the millefeuilles

on each plate: Gently remove the chocolate
discs of the greaseproof paper, place a disc
of chocolate and a dollop of whipped cream
and then another disc of chocolate. Repeat
it to use five discs of chocolate trim, end
with the whipped cream. Decorate with candied
orange zest and serve immediately.
47
1 roll of puff pastry
20 cl of crème fraîche
2 tbsp of raisins
50 g caster sugar
40 g salted butter, softened
10 g unsalted butter
Chocolate tart
For 4 people 1. Garnish a buttered mould with puff
Preparation 55 min pastry. Reserve in refrigerator for 20
waiting time 20 min
Cooking time 30 min min.
Recipe_PRISMAPIX
PHOTO_Laurent ROUVRAIS 2. Preheat the oven to 170°C (th.6-
7). Prick the pastry base with a fork
and precook the dough with a layer of
beans placed at the bottom for 15 min.
Halfway through cooking, remove the
beans.
3. Place the cream, sugar, chocolate

chips and raisins in a saucepan. Heat
the preparation over low heat. Remove
from the heat, stir in salted butter
and mix the preparation with a spatula.
4. Fill the pastry with chocolate

cream, smooth. Decorate with raisins
and allow tocool before serving.
48
49
for 4 people
Preparation 15 min
cooking time 25 min
waiting time 1 h
1 roll of sugar crust pastry
Recipe_PRISMAPIX
PHOTO_Laurent ROUVRAIS 250 g white chocolate
1 lemon
1 lime
1. Preheat the oven to 180°C (th.6). 20 cl of single cream
Butter 4 tartlet pans and garnish the 20 g butter
sugar crust pastry. Prick the bottom 2 leaves of gelatine
with a fork, cover with parchment paper
and dried vegetables and bake for 20
minutes. Unmold the tartlet bases.
White chocolate and lime

tartlets
2. Soften the gelatin in cold water.
Rinse the lemons and finely grate the
zest.
3. Chop the chocolate. Bring the cream

to a boil and, remove from heat and add
the zests (reserve some zests for the
garnish) and the softened gelatine. Pour
the cream over the chocolate, let melt
and stir.
4. Pour the mixture over the tartlet

shells, cool and reserve in refrigerator
for 2 hours before serving decorated
with the reserved zest.
50
300 g sugar crust pastry
25 cl crème fraîche
60 g pistachios
60 g of walnuts
60 g of hazelnuts
60 g of almond
1. Preheat the oven to 180°C (th.6). Line 6

tart pans with the dough. Prick the bottom
with a fork and cover them with parchment
paper and dried beans. Bake for 15 min.
Remove the paper and beans and return to
oven for 5 min.
Nut and chocolate
tartlets
For 6 people 2. Fry the nuts for a few minutes in a
Preparation 15 min non-stick skillet. Let them cool and then
Cooking time 25 min
chop coarsely. Distribute them among the
Recipe_PRISMAPIX tart shells.
3. Chop the chocolate. Bring the cream to

a boil and pour it over the chocolate. Mix
and pour over the tarts. Let harden at room
temperature before serving cold.
51
For 4 people
Preparation 20 min
Cooking time 30 min
Recipe_PRISMAPIX
1 roll of short pastry PHOTO_Laurent ROUVRAIS
2 eggs
25 cl of crème fraîche
1/2 tsp Espelette pepper
1. Preheat the oven to 180°C
(th.6). Garnish the tart pans
with the short pastry. Prick
the bottom with a fork. Cover
with parchment paper and dried
Spicy chocolate beans. Bake for 15 min.
tartlet
2. In a saucepan, heat the
crème fraîche and pepper
until boiling. Remove from the
heat, fold in the chocolate,
stirring, until smooth. Allow
to cool then, add the beaten
eggs.
3. Pour the chocolate mixture

over the tartlet cleared of
dried beans and greaseproof
paper. Bake for 20 min. Let
cool before removing from pan.
4. Serve the tarts warm or

cold.
52
For 4 people
Preparation 20 min
Cooking time 20 min
1. In a bowl, put the flour and butter

cut into small pieces. Work with your
fingertips until mixture sandy. Add a
pinch of salt, stir in 10 cl of water
with a fork and then roll into a ball of
dough. Cool and refrigerate.
Chestnut and chocolate

tartlets 2. Chop the chocolate and melt it over
a bain-marie. In a bowl, beat the eggs
200 g flour with the vanilla sugar and chestnut
100 g butter cream. Add the single cream and melted
3 eggs chocolate cooled.
100 g of chestnut cream 3. Preheat the oven to 210°C (th.7).
100 g dark chocolate Roll out the dough, cut out discs to
2 packets of vanilla sugar garnish the tartlets pans. Spread over
icing sugar the chocolate mixture. Bake for 20 min.
A pinch of salt Unmold and let cool on a rack.
4. Dust the tartlets with icing sugar,

decorate with chocolate shavings and
serve.
53
54
For 6 people
Preparation 40 min
waiting time 12 h
Cooking time 25 min
Recipe_PRISMAPIX
1. Preheat the oven th. 6 (180°C). Mix the flour,

cornstarch and cocoa. Separate the whites from the
yolks. Whip them with 60 g of sugar.
25 g flour
25 g unsweetened cocoa
2. Beat the egg whites by adding 40 g of sugar at
the end. Incorporate in the third of the yolks. Add 20 g of cornstarch
the melted butter, sifted mixture of flour- cornstarch- 6 eggs

cocoa, then the remaining whites. Pour into a nonstick 100 g of caster sugar
round pan and bake about 25 min. Allow to cool. 50 g butter
Pear-chocolate fondant
3. Make the caramelized walnuts in a pan with 2 tbsp. For the ganache
of sugar and a tsp. of water. Add a knob of butter and 250 g of dark chocolate
set aside. to 80% cocoa
30 g of walnuts
4. Roughly chop the chocolate. Bring cream to a boil
2 tbsp. of sugar
and pour it over the chocolate in a bowl. Stir in the
25 cl of cream
butter. Mix well.
60 g butter
3 pears
5. Peel, seed and cut the pears into slices. Mix them
1/2 lemon
with lemon juice and rum.
10 cl of rum
6. Cut the cake into two discs. On one half, place the
pears with half of their juice, top with one third
of the ganache and chopped walnuts. Place the other
biscuit soaked in the remaining juice over the pears,
then cover with the remaining ganache. Smooth with a
spatula. Keep in the refrigerator for 12 hours before
serving, decorated with edible gold leaf.
55
For 6 people
Preparation 1 h 30
waiting time 12 h
Cooking time 15 min
Recipe_PRISMAPIX
1. Preheat the oven th. 6 (180 ° C). Mix the flour and
cocoa. Whisk the egg whites until stiff not too firm,
gradually incorporating the powdered sugar. Add the
egg yolks while whisking the mixture. Then stir in
the flour with cocoa.
2. Cover a baking sheet with parchment paper. Spread

half of the dough into a disc 15 cm of a thickness
of about 2 mm thick. Spread the rest of dough into a
rectangle of 20 x 30 cm. Sprinkle all with half of
Charlotte the icing sugar. Set aside for 5 min and sprinkle
again. Bake about 15 minutes. Let cool off the oven
with chocolate and cut the rectangle strip of 3 x 10 cm. Drain the
pears in syrup and sprinkle them with vanilla sugar.
mousse
and vanilla 3. For the mousse, melt the chopped chocolate in a
bain-marie. Gradually stir in hot milk by stirring.
pears Add the egg yolks and reserve in warm bain-marie,

remove from heat.
4. Mix the egg whites with sugar and lemon juice.

Mount them in snow not too firm. Stir in 3 tbsp. of
For the biscuit with cocoa white into the chocolate mixture and gently fold
120 g flour the rest.
130 g caster sugar
30 g of icing sugar 5. Line a charlotte mould with plastic wrap leaving
6 eggs it beyond the edges. Place the strips of biscuit on
40 g of cocoa powder the mould walls. Pour ¼ of the mousse and add the
diced pears drained. Repeat the operation ending
with a coat of mousse. Cover with the biscuit disc
For the chocolate mousse
and fold the plastic wrap. Keep 12 h in the fridge.
3 eggs
6. Turn out the charlotte 30 min. before serving,
16 cl milk
decorated with pears, chocolate shavings and mint
30 g of powdered sugar leaves.
1/2 lemon
1 large can of pears in syrup
56
for 4 people
Preparation 1 h
cooking time 25 min
Recipe_Hector BAROTOQUI 1. Beat the egg whites with sugar

until stiff. Then, add the icing
sugar, ground almonds and hazelnut
powder sieved. Form 2 discs of
14 cm diameter with the round
pastry bag of 12 mm on a sheet of
5 egg whites parchment paper. Bake cookies oven
125 g of very thin pan cake th.6 (180°C) for 25 min.
250 g of praline
365 g dark chocolate 53% cocoa 2. Melt the white chocolate. Add
75 g white chocolate the praline and crushed pancake.
80 g of almond powder Form a disc of 14 cm in diameter
20 g ground hazelnuts and 1 cm thick. Keep in cool.
700 g cream well chilled
60 g powdered sugar 3. Melt 225g of chocolate. Whip
100 g of icing sugar and mount 500 g cream and add it
20 g of honey gradually to the melted chocolate.
40 g butter Cool and refrigerate.
The royal
4. In a circle of 8 cm and 14 cm
in diameter, alternate layers of
biscuit, dark chocolate mousse,
the feuillantine disc with white
chocolate and finish by smoothing
the dark chocolate mousse. Keep in
the refrigerator for 12 h.
5. Boil the remaining cream, butter

and honey. Pour the remaining
dark chocolate and stir until the
mixture is smooth. Turn out the
cake. Pour over the glazed honey
chocolate in the fridge until
serving.
57
500 g strawberries
An untreated orange
150 g chocolate pastry
3 large eggs
for 4 people
150 g butter Preparation 30 min
20 cl of liquid cream Cooking time 30 min
1 tbsp. of icing sugar PHOTO_Francis KOMPALITCH
50 g flour
10 cl cane sugar syrup 1. Melt the butter, take it a little to
1 tsp. of orange flower water grease a cake pan. Preheat oven th.6 (180°C).
12 small eggs in sugar Melt the chocolate and finely grate the zest
cocoa powder from the orange.
2. Break in a bowl the eggs, add zest and

powdered sugar. Whip until the mixture
whitens. Add butter and melted chocolate
Easter cake and flour. Pour into prepared pan and bake
for 30 min.
with chocolate and strawberries

3. Rinse and hull the strawberries, then
slice them thinly. In a saucepan, pour the
sugar syrup, add strawberries and cook over
high heat until a thick compote. Let cool
and pour the orange flower water.
4. Split the chocolate biscuit in the

thickness and garnish with strawberry
compote.
5. Whip the cream to get a whipped cream firm

and stir in sugar. Serve the cake topped
with whipped cream, decorated with small
colored eggs and sprinkle with cocoa.
58
For 6 people
Preparation 45 min
Cooking time 35 min
Recipe_PRISMAPIX
PHOTO_MARIELLE/GAULT
1. For the biscuit: preheat oven th.6-7

(200°C). Melt the dark chocolate and 50
g of butter in a bain-marie. Whisk in a
bowl 2 eggs, 3 egg yolks, 40 g of sugar
and ground hazelnut.
2. Mount 3 egg whites until stiff,

adding 40 g of sugar. Incorporate the
mixture at the ground hazelnuts. Add
the melted chocolate and then the flour
and cocoa. Pour into a buttered pan and
sprinkled with sugar. Bake for 35 min.
Turn out warm and let cool.
Chocolate apricot cake

For the biscuit 3. For the filling: simmer for 20 min
125 g ground hazelnuts the apricots covered with water in
100 g dark chocolate pastry a saucepan. Then, mix them with the
10 g unsweetened cocoa kirsch. Break the chocolate into a
30 g flour bowl, pour in the net boiling cream
90 g sugar and whisk until the mixture is smooth.
5 eggs Stir in honey and softened butter by
60g butter whisking.
For the filling 4. Cut the biscuit in half. Spread the

150 g dried apricots apricot jam on one half and top with the
150 g of chocolate to 65% cocoa other. Cover the warm ganache spread
25 cl of cream with a spatula. Serve well chilled.
10 cl of Kirsch
60 g of honey Alcohol abuse is dangerous for health.
60 g softened buttered Consume with moderation.
59
350 g dark cooking chocolate 1. Preheat the oven th. 7 (210 ° C).
4 eggs Beat the egg whites until stiff.
100 g flour Whisk the yolks with the sugar. Add
10 cl milk the sifted flour and mix. Gently fold
30 cl of cream stiffly beaten egg whites and melted
25 g melted butter butter.
2 tbsp. liquid honey 2. Roll out the dough about 2 cm on
10 mint leaves a baking sheet lined with buttered
10 cl liquor Get 27 parchment paper. Bake for 10 min. When
12 minimacaroons green the biscuit is golden, turn it on a
12 candies (strawberries Tagada cloth and remove the paper. Dampen
or marshmallows cut into four) the warm biscuit with liqueur mixed
with 15 cl of water and then roll it
in the cloth.
Chocolate-mint log
and candies
3. Boil in a saucepan the cream and
milk with mint leaves. Allow to infuse
for 10 min. off the heat. Boil again,
strain and pour over the chocolate.
Beat to smooth the ganache.
4. Unroll the cooled biscuit and

garnish with three-quarters of the
ganache. Squeeze the log rolled in
plastic wrap and set aside for 2 h in
the fridge.
5. Remove the film, trim the ends of

the log and cover with the rest of the
ganache. Garnish with minimacaroons
and candies. Refrigerate for 1 hour
before serving.
For 6 people
Preparation 50 min
Cooking time 20 min
waiting time 3 h
Recipe_PRISMAPIX
60
1. Place the green walnuts on a baking
sheet, slide them under the broiler
and brown. Prepare an amber caramel
with sugar cubes and 4 tablespoons
of water. Add the walnuts, stir with
a fork, put them on an oiled baking
sheet. Allow to harden and coarsely
chop the half.
2. Line a cake pan with plastic film and

reserve in refrigerator. Cut the half
of the orange peel into cubes, prinkle
Chocolate them with liquor.
and caramelized 3.
pieces
Melt the
over a
chocolate,
bain-marie.
broken
Boil
into
the
walnut milk with 2 tbsp of cream, pour over

the chocolate and butter, mix.
terrine 4. Prepare a simmering

Dissolve the sugar in 10 cl of water,
bain-marie.
140 g dark chocolate bring to a boil for 5 min. Mix the

6 egg yolks egg yolks in a bowl, whisking, add
20 g butter the syrup. Place over a bain-marie
20 green walnuts and whisk briskly until to triple
150 g of sugar lumps the volume. Remove the cream from the
40 cl + 2 tbsp of single cream bain-marie and whisk until completely
1 tablespoon of milk cooled. Gradually stir in the chocolate
140 g of caster sugar mixture, caramelized walnuts, peel of
2 tbsp of orange liqueur oranges and cream whipped into whipped
1 tablespoon of unsweetened cocoa cream. Pour into the cooled mold and
100 g of orange peel freeze for 12 hours.
for 6 people 5. Turn out the terrine, remove the

Preparation 45 min
plastic film and dust with cocoa. Allow
Cooking time 15 min
waiting time 12 h at room temperature for 20 minutes
before serving.
Recipe_PRISMAPIX
61
b g
Brownies with coffee 38_ Gourmet spoons 30_
c h
Candied orange chocolate 34_ Half-cooked chocolate 28_
Caramels with chocolate 35_ Heart to heart fondant 26_
Charlotte with chocolate mousse and vanilla pears 56_ k
Chestnut and chocolate tartlets 53_ Kumquats chocolate 33_
Chestnut mousse 14_ l
Chocolate almond mille-feuille 44_ Love duo clementines and chocolate 27_
Chocolate and caramelized walnut terrine 61_ m
Chocolate apricot cake 59_ Macaroons chocolate 37_
Chocolate cake and cherries 21_ Mars fondue with banana 9_
Chocolate eclairs 40_ Milk chocolate mousse 12_
Chocolate fondant 24_ Mille-feuille with chocolate and candied orange zest 47_
Chocolate marquise 19_ n
Chocolate mille-feuille-peach 46_ Nut and chocolate tartlets 51_
Chocolate mousse with espelette pepper 13_ p
Chocolate tart 48_ Pear-chocolate fondant 54_
Chocolate whoopie pies 36_ Pure chocolate fondant 22_
Chocolate sausage with pistachio 39_ s
Chocolate-mint log and candies 60_ Sand roses 32_
Chocolate-orange iced verrines 11_ Small pots of cream in three flavors 4_
Coffee, mascarpone and chocolate 7_ Spicy chocolate tartlet 52_
Cream with chocolate and orange 6_ t
d Tagliatelli pancakes and chestnut chocolate 43_
Delicious with chocolate 29_ The royal 57_
Dessert chocolate and raspberry 18_ Tiramisu with tea and White chocolate 15_
e v
Easter cake with chocolate and strawberries 58_ Velvety chocolate praline 10_
Exotic chocolate soup 8_ Venetian biscuit 16_
f w
Fondants with chestnuts 25_ Waffles with caramelized pears and chocolate 42_
Warm chocolate pudding cakes 20_
White chocolate and lime tartlets 50_
index
62
a realization ès-cuisine
photographs © Prismapix / ès-cuisine
© 2011 editions ès-cuisine
editorship : prisma presse
graphic design : shirley leong ho
mock execution chroma : claire nijnikoff
printed by adm imprimerie numérique
63
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50 recipes 100% CHOCOLATE

For the vanilla cream

Small pots of cream

4. Preheat the oven to 120°C (th.4). Fill a

Cream with chocolate

2. Cook gently, stirring constantly and

3. Draw an orange peel with a paring

2. For the mascarpone cream: Whisk the

300 g dark chocolate

Exotic chocolate soup

The choice is yours!

3. Serve the fruit kebabs accompanied

2. Bring the cream to a boil

2. Whisk the chilled cream

3. Peel the bananas, cut them

3. Shape into quenelles of sorbet

100 g dark chocolate made up

Milk chocolate mousse

3. Divide the mousse into individual ramekins. Place

either over a bain-marie or in microwave

2. Separate the yolks from egg whites.

4. Divide the mousse into individual bowls

200 g dark chocolate

3. Gently melt the chocolate with one

4. Serve cold the chestnut mousse with

Tiramisu with tea

4. Mix the drained cherries with mascarpone and vanilla

250 g raspberries 2. Whisk in a bowl the egg yolks with

4. Turn out at the last moment, garnish

1. Chop the chocolate coarsely,

2. Separate the yolks from egg

2. Preheat oven to 180°C (th.6).

15 cl single cream melt in a water bathwith 50 g of cream. Once

30 g butter melted, mix with 100 g powdered sugar, 1

100 g of cherries in alcohol packet of vanilla sugar, 80 g ground almonds.

fluffly Chocolate cake

3. Beat the 4 egg yolks with sugar.

4. Whisk the cream cold cream. Add

5. Turn out the icing, top with

1. Prepare the fondant. Melt the chocolate

2. For the ganache, boil the cream. Add spices

Pure chocolate fondant

the fondant, add a square of ganache, complete 15 cl of cream

with fondant. Bake for 8 min. 60 g of praline filled

4. Mix and heat the ingredients of the cream 4 pinches of cinnamon

pan. Serve surrounded by chocolate cream.

2. Whisk the eggs strongly with sugar. Stir in

Chocolate fondant 200 g of chocolate

100 g of chocolate special pastry

2. Beat the eggs with a fork and add them gradually

3. Turn out the fondant on plates, pour the custard

2. Coat 4 small heart-shaped pans with

Heart to heart salt

4. Add the remaining sugar in the egg

5. Pour into pans and bake 20 min. Serve

2. Mix the egg yolks with the sugar

2. In a bowl, whisk eggs and sugar

3. Pour the mixture into small molds

180 g dark chocolate

Delicious 3. Pour the milk into a saucepan.

with chocolate of sugar then boil.

4. Mix the egg yolks with 75 g