Recipe Small jars of under-to-do chocolate cream

1. Heat a large amount of water in a saucepan with a thermoplonger set to 80 ° C.

2. In a bowl, pour the sugar, salt, cocoa and cornstarch. Mix. In a saucepan, heat the milk and the cream, cut the heat before boiling.

3. Pour the contents of the pan into the bowl over the cocoa mixture. Whisk, then add the egg yolks and whisk again. Pass the Chinese preparation to remove the lumps. In a saucepan, heat the milk and the cream. Cut the heat before boiling.

4. Divide the preparation in the jars, then close them. Place the pots in a vacuum bag. Remove the air with the vacuum machine by pressing "manual suction" (wet food), then "welding".

5. Immerse the sachets in a bain-marie not exceeding 80 ° C for 1 hour. Let them cool before storing them in the refrigerator for one night.

Advice: pTo vary the pleasures, you can add pralines or hazelnuts crushed to the preparation.