This recipe was found on Bo Bedre
1 sheet of gelatine
90 g milk chocolate, at least 40% cacao
1 3/4 dl whole milk
15 g sugar
grains of 1/2 a vanilla pod
Soften the gelatine in a bowl with ample cold water. Finely chop the chocolate, place it in a bowl, and melt it over a water bath.
Place the vanilla grains in a pot with milk and sugar and bring to near boiling.
Add the gelatine (wring it out first), and let melt.
Pour 1/3 of the milk in the bowl with the chocolate and mix with a rubber spatula. Add the next third, mix well, and then the rest of the milk and mix aain.
Use an immersion blender on the mixture and blend well. Ensure you don’t get any air bubbles in. The mixture should be smooth and dense.
Divide between four small glasses, cover with plastic wrap, and refrigerate overnight.
50 g brown or muscovado sugar
50 g almond flour
50 g flour
1 tbsp ground cinnamon
50 g butter
Blend everything together in a bowl and collect into a uniform dough. Cover and let rest for 1 hour.
Heat oven to 165 C.
Cover a baking sheet with parchment and use your fingers to make little pieces of dough on the parchment. It doesn’t matter if they’re all the same size or not.
Bake in the middle of the oven for ca. 14 minutes, or until golden. If you think the pieces are baking together too much, you can take the baking sheet out of the oven during its baking time and carefully chop them apart with a broad-bladed knife.
Let cool on a rack and store in a container with a tight-fitting lid.
125 g chestnut creme, such as Crème de marrons from Clément Faugier
80 g softened butter
A bit of dark rum according to your own taste
Mix everything together into a well-incorporated mixture. Place in a pastry bag with a little tip (3 mm.) Store in the refrigerator.
100 g demerara sugar
1/2 vanilla pod
2 1/2 dl orange juice
2 tbsp orange liqueur
Place the sugar in a pot and let melt into a light caramel. Scrape the seeds out of the vanilla pod and add them to the caramel. Add the orange juice a bit at a time, and boil a few minutes, until all the sugar is melted and the mixture has thickened a bit. Cool and add the liqueur. Store in a container with a tight-fitting lid.
Whipped cream or slices of tempered milk chocolate
Cover the surface of the chocolate creme with a bit of crumble. Pipe a little mound of chestnut creme in each glass. Finish off with a bit of orange syrup, whipped cream, and a piece of milk chocolate on the diagonal.