Marie Morin has introduced a recipe free of stabilisers and preservatives – for a creamy Liégeois dessert that is full of flavour!
This 55% cocoa dark chocolate version is both delicate and refined. Thanks to its specially-selected ingredients: the chocolate cream is prepared using milk from the farm and Bleu Blanc Coeur crème fraîche. As for the whipped cream, it was simply made using thick Paysan Breton crème fraîche, and a hint of mascarpone for even more decadence.
This recipe’s refined touch makes it a dessert worthy of all gourmet dessert-lovers.
Breton whole milk, thick fresh cream Paysan Breton 15,5%, pure cocoa butter dark chocolate 15,5%, farm fresh cream, egg yolks, sugar, mascarpone, cocoa powder 2,2%, pure lemon juice, vanilla extract.
The bold ingredients are intended for the intolerant or allergic people.