Chocolate and sago pudding

“With a bit of imagination, freshly harvested cocoa beans kind of look like sago pearls. And the light sweetness of sago pudding matches well with the fruity flavour of satongo chocolate.”
Level:
Easy
Makes:
25 glasses

Dark chocolate crémeux

Ingredients: Dark chocolate crémeux

  • 400 g
    3.6% full cream milk
  • 100 g
    cream

Preparation: Dark chocolate crémeux

Boil.

Ingredients: Dark chocolate crémeux

  • 90 g
    egg yolks
  • 50 g
    sugar

Preparation: Dark chocolate crémeux

Whip up and mix in.
Cook at 85°C.

Ingredients: Dark chocolate crémeux

  • 200 g
    CHD-L7243STGNV

Preparation: Dark chocolate crémeux

Pour over and stir well.
Avoid air bubbles.

Pour in glasses (1/3 full) and leave to set in fridge for 2 hours.

Sago pudding

Ingredients: Sago pudding

  • 1/3
    sago pearls
  • 2/3
    cold water

Preparation: Sago pudding

Boil quickly and boil for 20 minutes until pearls become translucent.

Strain hot water.
Pour into cold water immediately.

Ingredients: Sago pudding

  • Q.S.
    Cointreau
  • Q.S.
    CEW-CC-W1CRI

Preparation: Sago pudding

Add to the pearls.

Pour slowly on top of chocolate crémeux before serving.