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Je vous propose ces petites crèmes brûlées au cacao à présenter en café gourmand par exemple, au moment du dessert. On peut bien sûr accompagner le tout de mignardises ou de petits gâteaux croquants…
Cette classique petite crème très aérienne aux œufs et crème fraîche constitue une délicieuse alternative à ceux qui n’apprécient pas trop le goût prononcé du chocolat puisque celle-ci est à base de cacao donc plus douce et moins forte en bouche !
Préparation
Préchauffer le four à 100°C.
Faire bouillir la crème dans une casserole.
Battre les jaunes d’œufs avec le sucre semoule jusqu’à ce que le mélange blanchisse. Ajouter le cacao. Verser la crème, bien remuer puis reverser le tout dans la casserole et faire épaissir sur feu doux en mélangeant constamment (comme une crème anglaise) surtout sans faire bouillir. Vérifier avec un thermomètre si vous en possédez un, la température doit monter à 82°C au max.
Une fois épaissie, verser et répartir la crème dans les ramequins supportant la chaleur et enfourner aubain-marie pendant 1h.
Laisser refroidir à température ambiante puis réfrigérer au moins 2h. Au moment de servir, parsemer de cassonade et caraméliser au chalumeau ou sous le gril du four…
