taste
CHOCOLATE-COFFEE MELTING HEART
THE HIGH COCOA DARK CHOCOLATE AND RED WINE ARE MADE FOR EACH OTHER.
Dessert
6
Number of servings
min.
Preparation time
10
min.
Cooking time
ingredients
120g of dark chocolate and 50g
100g of butter
3 eggs
50g of flour
75g of sugar
1 strong espresso
preparation
- Preheat the oven to 180 ° C.
- Melt 100g of chocolate with the butter. Add the sugar, flour, eggs and mix the ingredients well. Keep aside.
- Melt the remaining chocolate in the hot coffee. Leave to cool.
- Fill the ice cube tray with the chocolate-coffee mixture and leave in the freezer for about 20 minutes.
- In individual molds, pour the melted chocolate to about 1/3 of the height. Place a choco-coffee ice in the center and then complete the rest of the first preparation.
- Bake for 10 to 15 minutes: the tip of a knife should be able to go through the ice, which should have melted. It’s ready!
Enjoy these melting hearts with a Saint-Emilion appellations wine.
Gault et Millau created this recipe for the Conseil Interprofessionnel du Vin de Bordeaux (CIVB)