Desserts : Push the boat out...

12 thin sheets of fine chocolate, about 12 cm by 8 cm (three inches by four and three quarter inches)

Ingredients for the Grand Marnier cream:

• 1.5dl of water ( 4.22 UK fluid ounces or 5.07 US fluid ounces)
• 5cl Isigny Sainte-Mère pouring cream
• 35g cocoa powder (NOT drinking chocolate)
• 25g castor sugar

Ingredients for the dark chocolate cream:

• 1dl of milk (2.8 UK fluid ounces or 3.38 US fluid ounces).
• 1.5dl of Isigny Sainte-Mère AOC pouring cream ( 4.22 UK fluid ounces or 5.07 US fluid ounces)
• Two egg yolks
• 40g granulated sugar
• 25g of good quality plain chocolate

Ingredients for the cocoa coulis:

• 1.5dl of water ( 4.22 UK fluid ounces or 5.07 US fluid ounces)
• 5cl Isigny Sainte-Mère pouring cream
• 35g cocoa powder (NOT drinking chocolate)
• 25g castor sugar

Make the Grand Marnier cream as follows:

Whip the cream with the sugar as you would for a crème Chantilly and add the Grand Marnier at the end.

Keep it aside in a cold place.

Make the dark chocolate cream as follows:

Put the milk and the Isigny Sainte-Mère pouring cream on to heat and pour in the egg yolks and the sugar to thicken the mix. The liquid should be hot enough to cook the egg yolks, but be careful not to boil it fiercely or it will curdle. Stir briskly and then add the chocolate in small pieces until you obtain a
smooth cream.

Put this cream mix in a cool place to thicken a little.

Make the cocoa coulis as follows:

Mix all the ingredients in a sauce pan with a whisk, bring gently to the boil and sieve with a fine sieve.

Put the coulis to one side in a cool place.