Apricots with chocolate cream

6 servings

40 minutes

Apricots with chocolate cream are a refined combination of sweetness and tenderness from the heart of French cuisine. This dessert harmoniously intertwines the sweet-tart freshness of apricots with the rich silkiness of milk chocolate. Historically, such desserts were popular in France, where the art of pastry reached its peak. This dessert embodies the philosophy of sophistication: it is soft, enveloping, and perfect for a festive dinner or romantic meeting. Apricot jelly soaked in the caramel depth of brown sugar acquires a velvety texture thanks to gelatin and the delicacy of milk cream. Hot melted chocolate added before serving completes the flavor symphony, turning each spoonful into an unforgettable moment of enjoyment.

Energy value per serving

• Calories: 459.7
• Proteins: 9.1g
• Fats: 18.4g
• Carbohydrates: 68.1g

Ingredients

• Apricots: 500 g
• Dried apricots: 150 g
• Brown sugar: 100 g
• Milk: 400 ml
• Sugar: 50 g
• Egg yolk: 5 pc
• Gelatin in plates: 2 pc
• Milk chocolate: 200 g

Cooking steps

1. Remove the pits from the apricots and cut them into cubes, and do the same with the dried apricots.

   Required ingredients:

   • Apricots: 500 g
   • Dried apricots: 150 g

2. In a deep saucepan, add brown sugar, place it on the heat, add apricots and dried apricots, and cook, stirring, for ten to fifteen minutes until the dried apricots are soft and the apricot juice and sugar turn into syrup. Let the apricots cool for about ten minutes and puree them with a blender. Cool the puree to room temperature.

   Required ingredients:

   • Brown sugar: 100 g
   • Apricots: 500 g
   • Dried apricots: 150 g

3. Dissolve gelatin in a small amount of milk, heat the remaining milk almost to boiling, mix sugar with egg yolks, and pour hot milk into this mixture. Constantly stirring, transfer the result to a saucepan with a thick bottom and cook the milk with sugar and eggs over low heat until the mixture thickens, remembering to stir, of course. Then, incorporate the gelatin dissolved in milk. Pour the thick mixture into apricot puree and mix thoroughly. Distribute the resulting mixture into molds and place in the refrigerator for ten hours.

   Required ingredients:

   • Gelatin in plates: 2 pieces
   • Milk: 400 ml
   • Sugar: 50 g
   • Egg yolk: 5 piece

4. Melt the chocolate in a water bath before serving, pouring hot chocolate over the apricot jelly.

   Required ingredients:

   • Milk chocolate: 200 g