Recipe - Hot Chocolate Galette

100 g Butter
90 g Couverture chocolate
50 g Flour
150 g Sugar
2 Egg yolks
2 Eggs
5 ounce White couverture chocolate
2 fl Cream

SAUCE ANGLAISE
1 pt Milk
5 Egg yolks
125 g Sugar
2 tablespoon Cream

Mix eggs and sugar together.

Melt butter and chocolate together and add to mix. Fold in flour and
combine ingredients well.

Make ganache with white chocolate and cream. To make the ganache, melt the
white chocolate and add the cream and let it cool. Form into balls and
cool. Then wrap in cling film and chill.

Butter 6 ramekin dishes and put a piece of greaseproof paper on the bottom
of each. Fill with mix and a little ganache in the centre.

Cook at 200C for 15 minutes, demould, sprinkle with icing sugar and serve
straight away.

Sauce anglaise:

Boil up milk and in a bowl whisk egg yolks and sugar. Pour a little milk on
the yolks and mix and then add the rest of the milk and cook on a low heat
until the mixture thickens and coats the back of a spoon.

Put the mixture through a chinois, add a little cream to stop the cooking.

Serve the pudding with exotic fruits.

Converted by MC_Buster.

NOTES : Makes 6 puddings

Converted by MM_Buster v2.0l.