Chocolate Canelés

Preparation time: 10 minutes

Cook time: 45 minutes

Nutrition facts (per serving): 161 cal (4g fat, 12g protein, 1.1g fiber)

Here comes a dessert that's beloved by all. The chocolate canelés aren’t only served as a dessert, but also as famous street food.

Ingredients (6 servings)

15 ounces full-cream milk

2 ounces unsalted butter

1 vanilla bean, split and seeds scraped

7 ounces dark chocolate, chopped

4 eggs

1 egg yolk

2 cups icing sugar

3 2/3 cup all-purpose flour

1 cup rum

Zest of 1 orange

Chocolate Cream

4 ounces full-cream milk

4 ounces thickened cream

2 egg yolks

1 tablespoon caster sugar

4½ ounces dark chocolate, chopped

Preparation

For the chocolate cream, put the milk and cream in a saucepan over medium heat and bring to the boil. Remove from the heat. Beat and whisked the egg yolks with sugar in a bowl. Pour the hot milk mixture into the bowl and stir to combine well. Return into the pan and return to low heat. Stir the custard constantly with a heat-resistant spatula and cook to 180 degrees F. Put the chopped chocolate in a heatproof bowl. Strain the hot custard carefully through a sieve into the chocolate bowl. Mix well, then transfer to a container, and refrigerate for 2 hours.

For the canelés, heat the milk, butter, and vanilla seeds in a saucepan over medium heat until the butter melts. Take this pan off the heat, add the chocolate, and stir until completely melted. Set aside.

Mix the eggs and egg yolks together in a bowl. Sieve the icing sugar and flour together into another bowl. Add the eggs and whisk gently with a fork. Pour the warm chocolate milk into the bowl and mix with a fork or spatula to remove the lumps. Stir in the rum and orange zest. Transfer the batter into a container and store in the fridge for a minimum of 24 hours. Remove the batter from the fridge and strain it through a sieve into a clean jug or container. At 400 degrees F, preheat your oven. Prepare the canelé mold. Gently stir the batter with a spoon to unsettle the flour, which may have settled to the bottom of the container. Pour this batter into the prepared mold, filling each one three-quarter full. Place the mold on a baking sheet and bake the canelés for 30 minutes. Rotate the pan once cooked half way through and bake it for another 15 minutes until dark brown.

Remove it from the hot oven and leave to cool for 10 minutes in the mold. Set a timer for this, because if you leave them for too long in the mold, you’ll run the risk of them sticking. Flip the canelés out onto a wire rack and leave to cool before piping the chocolate cream onto the top of each one.