Chocolate cream and semi-candied clementines

Clementine goes perfectly with chocolate and this recipe makes for a wonderful dessert.

Surprise your friends with this chocolate cream and semi-candied clementines.

Ingredients for 6 people:

  • 250 g of chocolate black
  • 30 cl of cream
  • 80 g butter
  • 80 g sugar
  • 6 clementines from Corsica IGP
  • 100 g sugar

Let the chocolate simmer for 10 minutes in a saucepan with 20 cl of water and 20 cl of cream, stirring until the mixture thickens, remove from the heat.

  • Boil the sugar and 3 tbsp. of water until you obtain a caramel.
  • Add it to the chocolate with the rest of the cream and the butter.
  • Smooth with a whisk.
  • Leave to cool, divide into glasses and set aside in the fridge for 2 hours.
  • Wash 2 clementines, grate their zest and squeeze their juice.
  • Boil the sugar with the zest, juice and 5 tbsp. of water for 5 minutes over high heat.
  • Peel the clementines, put the quarters in the syrup, bring to the boil then immediately remove from the heat and let cool.
  • Arrange the clementine quarters on the chocolate and serve.

Photo J.-C. AMIEL - Styling Marie LETEURE - Clémentine de Corse IGP

Video: Jacques Pépin: How to Make Candied Orange Peels (August 2021).