Coffee and chocolate moelleux
Today, when we go out to a restaurant, it’s not just for the food: we’re looking for a novel experience and an interesting destination. That’s what wagon-restaurant Leo offers in spades! When you visit this restaurant, set in a dining car, you feel like you’re embarking on an exotic culinary journey. Arnaud and his team create iconic dishes in the kitchen, served impeccably by his brother, Grégory. When it comes to desserts, we literally melted for the Charles Liégeois Roastery coffee and chocolate moelleux.
Ingredients (for 4 moelleux) :
- 175 g butter
- 170 g dark chocolate drops
- 90 g flour
- 40 cl Charles Liégeois Roastery coffee
- 90 g sugar
Method
- Bring the coffee to a gentle boil to reduce it by three-quarters. Set aside.
- Soften the butter in the microwave for 10 seconds.
- Melt the chocolate drops in a bain-marie.
- Combine the melted chocolate and the cooled coffee.
- Mix the sugar and butter then add the flour little by little.
- Stir in the chocolate and coffee mix.
- Pour into buttered ramekin dishes.
- Refrigerate for at least 1 hour.
- Place the ramekin dishes in a preheated oven at 210 °C for 5 mins.