Bresc BV

Moulleux au chocolat

Moulleux au chocolat

Used bresc products


  • 6 eggs
  • 125 g unsalted butter
  • 125 g plain chocolate
  • 50 g soft white sugar
  • 50 g wheat flour
  • 5 g Bresc Black garlic puree

Preparation method

Melt the butter, the garlic puree and the chocolate au bain-marie. Beat 4 egg yolks, 2 whole eggs and the sugar in a mixer until fluffy and the volume has doubled. Add the chocolate-butter mixture and mix the flour in with a spatula as carefully as possible. Divide the batter into small baking tins. Bake the moulleux in the oven at 180°C for 9 minutes. Turn them out onto small plates and serve immediately.