An assiette of chocolate desserts for Mothers Day
To celebrate Mother’s Day on Sunday 26 March, Yves has created four fantastic chocolate desserts that are sure to show your mum how much she means to you.
These four simple recipes add a creative and more personal twist to the usual shop-bought chocolates.
4 chocolate desserts on a plate
Chocolate crème brulée
- 6 ramekins or cups (30g each)
- 100g double cream
- 60g Valrhona Caramelia chocolate
- 2 egg yolks
- ½ grated lemon skin
Melt the cream and chocolate together then add grated lemon rind and egg yolks. Mix the whole then pour into dishes and put in oven for 30 minutes at 80C. Keep cool in fridge.
When serving, top with brown sugar and caramelise with a blowtorch.
Dark chocolate fondant
- 6 mini moulds (50g each)
- 70g dark chocolate 66% cocoa
- 70g butter
- 1 large egg
- 60g caster sugar
- 40g plain flour
Melt the butter and chocolate together. Whisk egg and sugar then add flour and pour the chocolate. Mix together.
Fill the moulds and put in oven for 10 minutes at 190°c. Allow to cool and remove the moulds.
White chocolate and coconut soup
- 6 small bowls (40g each)
- 120g coconut cream
- 120g white chocolate 35% cocoa
Melt coconut cream and chocolate together. Serve lukewarm.
Can be served with fresh fruits.
Milk chocolate tart
- Cooked shortbread pastry base (10cm diameter)
- 80g milk chocolate 40% cocoa
- 50g double cream
Bring the cream to the boil and pour on thinly chopped chocolate. Mix well and pour into the pastry.
Allow to cool and cut into 6 slices.