Ingredients:

• 250 g of water or milk (cow’s milk, almond milk…)
• 250 g of dark chocolate

Instructions:

• In a saucepan, pour 250 g of water or milk and 250 g of dark chocolate.
• Bring to a boil for 1 minute while stirring with a whisk.
• Blend, then pour into small or large jars.
• Let cool for one hour at room temperature, then refrigerate for at least four hours.
• Remove the creams from the refrigerator 10 minutes before serving.

Christophe Michalak’s tips: You can sprinkle the creams with fleur de sel and a drizzle of olive oil before serving. Wrapped in plastic wrap, these creams can be kept for up to 7 days in the refrigerator.