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3 cocottages
60g Chocolate 55%
20g unsalted butter
45 g (3 tablespoons) of milk
1 whole egg (large)
30g granulated sugar
15g of corn starch
5g of cocoa powder
[Prep]
・Make a hot water fry in a Dutch oven or flan pan
・Cover the lid with a dishcloth (to prevent water droplets from falling on the candy)
・The granulated sugar, cornstarch and cocoa powder should be well combined.
How to make it.
(1)Put the milk and butter in a pan and bring to a boil.
(2)Melt the chocolate in the residual heat for 1 minute.
(3)Mix in the center of the mixture a little at a time. The mixture will be separated in the middle, but it will be clean when you keep mixing.
(4)Crack the eggs into the mixture. The mixture will be heavy for a moment, but if you keep mixing it, it will emulsify and become smooth.
(5) Add the pre-mixed granulated sugar, cornstarch, and cocoa powder all at once.
(6) Slowly mix from the center and when the mixture is evenly distributed, the dough is done. Pour into the cocotte.
(7) Bring water in a Dutch oven to a boil, turn off the heat, add the cocotte, and adjust the heat to just enough to make the cocotte clatter.
If you don’t want to make a noise, put a cloth underneath.
(8) Steam for 20 minutes, shifting the lid slightly so that it does not become completely sealed.
(If the lid is sealed, the heat will be too strong.
(9) Stick a bamboo skewer into the dough and if no liquid dough comes with it, it’s done. Remove from the boiling water. Sprinkle cocoa powder on the surface of the dough, if you like.
Eat it while it’s warm. If the dough has cooled down, put it in the microwave to warm it up a little.
If the dough is too warm, it will be dry.
