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Dark Chocolate Cream with Maple Syrup

Yield: 2 Servings

10 ml (2 tsp.) powder gelatine
15 ml (1 tbsp.) cold water
250 ml (1 cup) 35% cream
80 ml (1/3 cup) maple syrup
60 g (2 oz.) dark chocolate, chopped into small bits
2 egg yolks
1% milk (just enough to whip into a foam)
Fine maple sugar

Let the gelatine swell in cold water for 2 minutes. Set aside. In a small, thick-bottom casserole, combine cream and maple syrup and bring to a boil. Add chocolate and egg yolks. Warm the gelatine mixture up in the microwave for a few seconds and add to the casserole. Pour the chocolate and maple syrup cream into glasses, dessert coupes or ramekins. Allow mixture to set. Garnish with foamed milk and sprinkle with fine maple sugar.

Chef’s Tip
You can replace dark chocolate with milk chocolate. You can also serve this dessert with whipped ice cider.

GOURMET COOKING
Martin Juneau – restaurant La Montée de lait, Montreal

“Martin Juneau, chef and owner of Montée de lait, will tempt your taste buds with perfect combinations of salty, sweet and sour. “Once you’re finished with your main course, you are sure to order dessert.” And what a dessert it will be! Here is a recipe for a delectable dessert of dark chocolate and maple syrup.”
— Philippe Mollé