Good afternoon here me will give you a recipe crème chocolat which is appetizing The way preparing it is very easy. You just need to be careful to get results from crème chocolat which has aroma and taste that can evoke our tastes.

So that the result of crème chocolat, what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to make and serving it. No need doubt if want to prepare crème chocolat delicious as long as you know the tricks and how to make this dish you can become serving very special.

Ingredients and seasonings must exist in prepare

1. Take Caramel:
2. Use 100 g Sugar
3. Prepare 40 g Hot Water
4. Use Filling:
5. Prepare 490 g Milk
6. Prepare 120 g Cream
7. Prepare 50 g Egg (about 1 egg)
8. Take 100 g Egg Yolk (about 5 Eggs)
9. Prepare 150 g Honey
10. Prepare 150 g Dark Chocolate

Directions Place the chocolate in a blender. The cocoa powder adds a deep chocolate flavor, while bittersweet chocolate enhances that flavor. The cocoa butter in bittersweet chocolate makes the chocolate creme patissiere richer. So the combination of the two types of chocolate ensures that your chocolate pastry cream has great depth of chocolate flavor as well as creamy richness.

Steps to cook Crème Chocolat:

1. Caramel Sauce-
2. Add the sugar to a medium saucepan. Bring to a simmer over medium heat until it reaches 190C (or between 180C and 200C, when the color becomes dark amber).
3. While the sugar is heating, add the water to a different medium saucepan and heat until it reaches over 80C.
4. Once dark amber, remove the caramelized sugar from the heat and add the boiled water (The solution will be bubbling and spitting. Be careful not to burn yourself).
5. Pour into the glasses while it is still hot.
6. Filling-
7. Place the glasses on a cookie sheet.
8. Preheat oven to 300F.
9. Chop the dark chocolate and place into a medium bowl.
10. Add the egg and egg yolks to a large bowl and mix well.
11. Pour the milk and honey into a medium saucepan and bring to a boil over medium heat. Remove from heat.
12. Pour the boiled milk into the chopped chocolate and whisk until melted.
13. Pour the cream into the chocolate solution and whisk well.
14. Add the chocolate solution to the egg yolk solution and mix with a hand blender.
15. Strain the solution and remove the bubbles on the surface with paper towel.
16. Pour the solution into the glasses.
17. Place the cookie sheet on the middle oven rack. Fill with boiling water.
18. Bake for 60 min. Let cool completely in your fridge.
19. Note: The longer you bake, the firmer the texture will be. For a creamier texture, don't overbake.
20. Http://www.chez-k.org/chocolates/creme-chocolat/
21. Done and ready to serve!

This traditional liqueur recipe is a far cry from the syrupy, dairy-based chocolate cream liqueurs you see in stores today. Our homemade Crème de Cacao is simple to make and bursting with flavor from cacao nibs. Made this way, crème de cacao has an elegant, pure-dark. Chocolate and coconut team up to make one heck of a refreshment. The Bushwacker is perhaps one of the most decadent cocktails known to man, and I love it.

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