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Recipe for Prince Chocolat

Prince Chocolat

A decadent all-chocolate dessert created by Quentin Lechat, the pastry chef at Royal Monceau Raffles Paris

Chocolate is often considered to be the ultimate in decadence, and a temptation that's impossible to resist. But is it really necessary to fight it? Rich in antioxidants, chocolate lowers stress, prevents cramping and improves arterial health. So there’s really no reason to deprive ourselves of this delight that's also a source of copper, magnesium and iron – as long as you enjoy it in moderation.

Quentin Lechat, world-renowned pastry chef, shares with you a delicious recipe that revisits the chocolate tartlet with cacao, step by step from the biscuit base to the decorative garnish.

Ingredients (4 servings)

For the sweet cacao crust:

  • 125g salted butter
  • 90g icing sugar
  • 1 egg
  • 30g ground almonds
  • 250g flour
  • 15g cocoa powder

For the creamy chocolate filling:

  • 330g full-fat milk
  • 330g double cream (35% fat)
  • 130g egg yolks
  • 40g caster sugar
  • 330g Millot chocolate (74% cocoa)

For the chocolate discs:

  • 50g dark chocolate

Method

For the sweet cacao crust:
Add each ingredient, one by one, in the order indicated. Mix well.
When the dough is smooth, let it rest for 3 hours in the fridge.
Roll the dough very thin (around 2mm) and make 5cm rounds with the aid of a fluted cookie cutter.
Bake in a 170°C oven for 7 minutes.

For the creamy chocolate filling:
Make a custard by first beating the egg yolks with 20g of the sugar. Then heat the milk, cream and the rest of the sugar. Once the liquid comes to a boil, slowly pour half of it over the yolks and blend well. Pour this mixture back into the pan, then heat on low (84°C) until the custard coats the back of a spoon.
Pour the custard over the chocolate.
Mix with an immersion blender.
Let the custard rest 8 hours in the fridge.

For the chocolate discs:
Melt the chocolate.
Pour the chocolate onto a sheet of plastic dipping paper or silicone mat.
Spread thinly.
When the chocolate begins to harden, cut out circles with the same fluted cookie cutter used for the cacao biscuit.

Assembly:
Using a pastry bag, pipe the creamy chocolate filling onto the cacao crust (as if making macarons).
Then place a chocolate disc on top of each one.

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(*) Average meal price calculated on the basis of starter and main course or main course and dessert, excluding drinks, menu and promotional offers. The average price is an estimate only, calculated according to the prices provided by the restaurant. Depending on the country, the average price may or may not include all taxes.