Recipes

Velvety Crème au Chocolat and Blueberries

Chocolate-covered blueberries were one of my favourite candies when I was young. They inspired me to create this delicious and easy-to-prepare dessert.
Serves 8
Prep Time 45 min
Cook Time 90 min

Ingredients

  • Crème au Chocolat

    • 2 cups (500 mL) Dark chocolate buttons (60% cacao)
    • 1 cup (250 mL) Milk
    • 1 cup (250 mL) 35% cream
    • ¼ cup (60 mL) Sugar
    • 5 Egg yolks
  • Honey Meringues

    • 6 Egg whites
    • ⅓ cup (75 mL) Honey
    • ½ cup (125 mL) Sugar
  • to assemble

    • 2 cups (500 mL) Fresh blueberries
    • ¼ cup (60 mL) Honey
    • 1 tbsp (15 mL) Lemon juice
    • Zest of 1 lemon

Instructions

  • Crème au Chocolat

    • Step 1

      Pour the chocolate buttons into a high-rimmed container.

    • Step 2

      In a saucepan, bring the milk, cream, and half the sugar to a boil.

    • Step 3

      In a mixing bowl, whisk together the egg yolks and remaining sugar.

    • Step 4

      While whisking, gradually pour the boiling liquid over the yolks to temper them.

    • Step 5

      Pour the mixture back into the saucepan and cook over medium heat, stirring continuously with a spatula until the cream coats the back of a spoon or reaches 183°F (84°C) on a thermometer.

    • Step 6

      Strain the cream through a fine sieve directly over the chocolate buttons and let rest for 1 minute.

    • Step 7

      Using an immersion blender, emulsify the crème anglaise and the chocolate.

    • Step 8

      Pour into 8 glasses and leave to chill in the fridge for at least 8 hours.

    • Step 9

      Tip: the crème au chocolat can be stored in the fridge for up to five days. Cover them with plastic wrap to prevent the tops from drying out.

  • Honey Meringues

    • Step 1

      Preheat oven to 95°C (200°F)

    • Step 2

      In a bowl, combine the egg whites, honey, and sugar. Place the bowl over a saucepan of simmering water and stir with a spatula until the sugar dissolves and the mixture is hot to the touch.

    • Step 3

      Using an electric mixer, beat the mixture on medium speed until the egg whites are glossy and stand in stiff peaks.

    • Step 4

      Using a pastry bag fitted with a plain tip, shape small meringues about 0.8″ wide on a parchment-paper-lined baking sheet.

    • Step 5

      Place the meringues in the oven and check them after 1½ hours. They should be perfectly crispy. If they are still soft in the middle, place them back in the oven for another 30 minutes.

    • Step 6

      Let them cool and then store them in an airtight container at room temperature.

    • Step 7

      Tip: the recipe yields more meringues than required for the 8 desserts. Remaining meringues can be stored in an airtight container at room temperature. They are a delicious snack on their own or accompanied with ice cream and fruit.

  • Assembly

    • Step 1

      In a large frying pan over high heat, heat the honey until lightly caramelized.

    • Step 2

      Add the blueberries and cook them for a few seconds to heat them through.

    • Step 3

      Remove from heat, add the lemon juice and zest, and let cool for several minutes.

    • Step 4

      Place a large spoonful of warm blueberries over each chocolate cream and top with meringues.

Nutrition Facts

Per serving
Calories536
Fat35 g
Saturated Fat20 g
Trans Fat0 g
Carbohydrate65 g
Fibre5 g
Sugars53 g
Protein8 g
Sodium82 mg