Chocolate smoothie with vanilla and coffee cream, crispy pralin

INGREDIENTS

 For the chocolate smoothie:

• 250ml of cream
• 200g of chocolate
• 250ml of milk
• 80g of sugar
• 4 yolk eggs

 For the vanilla and coffee cream:

• 1 piece of vanilla bean
• 150 ml of cream
• 50g of icing sugar
• 1 coffee
• 2 tsp of pralin

METHOD

To make chocolate smoothie with vanilla

1. In the small pot, bring the milk and cream to the boil.
2. In the bowl, whisk well together the yolk, vanilla and sugar.
3. Pour the milk mixture on top of the yolk mixture, whisk again.
4. Put back all mixture into the pot, cook again into 84C or until the texture is creamy.
5. Melt the chocolate and it into the vanilla cream.
6. Pour the chocolate into all glasses, and keep in the fridge for 1h.

To make coffee cream

1. Make a strong coffee and keep in the room temperature, until cold.
2. Whisk together the icing sugar and the cream.
3. Pour the cold coffee into the cream.
4. Pour all coffee mixture into the siphon, close well and add the gas.
5. Keep in the fridge for 1h.

 Dressing

1. Just before serving, sprinkle some pralin on top of the chocolate and add the coffee cream.
2. Serve immediately.