Schokoladenlecken – Chocolate Secrets

Allergens

Egg, Dairy

Ingredients

• 200g dark chocolate (70% cocoa)
• 250ml heavy cream
• 3 large eggs
• 1/2 cup sugar
• Pinch of salt
• 2 tablespoons unsalted butter, softened
• 1 teaspoon pure vanilla extract

Instructions

1. In a double boiler, gently melt the chocolate and set aside.
2. In a separate bowl, whisk together eggs, sugar, and a pinch of salt until light and fluffy.
3. Gradually add the melted chocolate to the egg mixture while continuously stirring.
4. Stir in butter and vanilla extract until fully incorporated.
5. Pour the mixture into individual ramekins or dessert cups and place them in a water bath (bain marie).
6. Bake at 300°F (150°C) for 35 40 minutes, or until set but still slightly wobbly.
7. Allow to cool before refrigerating for at least 2 hours or overnight.

Chef’s Insight

This dessert can be easily customized by using different types of chocolate, such as milk or white chocolate.

Notes

Schokoladenlecken can be enjoyed chilled or at room temperature.