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Dark chocolate cream pot, salted butter caramel puffed rice |

Brunch, Vegetarian, Gluten free, Salted, Chocolate, Biscuit Dough

A chocolate cream that will delight young and old alike. A quick and easy technique.

Note

You can replace the glucose with corn syrup.

The glucose will help stabilize the mixture and maintain its texture.

Ingredients

Recipe for 12 Tapas

Liquefied ganache

500 Gr

Cream 35%

250 Gr

Dark chocolate

1 Tbsp

Honey

Rice soufflé with salted butter caramel

60 Gr

Sugar

25 Gr

Butter

100 Gr

Cream 35%

1 Pinch(es)

Sea salt flakes

75 Gr

Rice crispies

Preparation time: 90 min

Liquefied ganache

Place the chocolate in small pieces in a bowl.

In a saucepan, bring the cream and glucose to the boil.

Pour the hot cream over the chocolate in three batches, whisking gently as you go.

Finalize with a hand blender, to ensure a smooth mixture.

Pour the ganache into the verrines (60g).
Rice soufflé with salted butter caramel

In a saucepan, dry-cook the sugar until it takes on a blond color, then add the butter and stir.

Add the hot cream in batches, whisk and bring to the boil for about two minutes, until the mixture is smooth. Ideally, strain the sauce through a cheesecloth if necessary.
Assembly

Once the ganache has solidified in the refrigerator, carefully place the salted butter caramel puffed rice on top.