Hot Chocolate Coulant

Pure art in every sense. From the amazing architecture of this breathtaking restaurant and hotel at the top of a hill to the presentation and flavour of this dish. What an experience to be savoured.


Mocha Centers

5 oz. (120 g) couverture chocolate (See my recommendation)

1/4 cup (6 cl) water

1 cup (200 g) heavy cream

4 tbsp. (50 g) butter

1 tbsp. (15 g) coffee extract

The Moulds

1/3 cup (80 g) butter

12 strips of parchment paper, 10 x 2-3/4 in. (25 x 7 cm) each

6 metal ring moulds, 2 x 1-1/2 in.

(50 x 40 mm)

2 oz. (50 g) cocoa powder (See my recommendation)


4 oz. (110 g) couverture chocolate (See my recommendation)

3-1/2 tbsp. (50 g) butter, at room temperature

1/3 cup (40 g) almond powder

1/3 cup (40 g) Cream of Rice

2 eggs, separated

3/4 cup (90 g) sugar

Iced Double Cream

1/2 cup (50 g) sugar

1 tbsp. (13 g) milk powder

1/4 cup (50 g) heavy cream

3/4 cup (175 g) milk


1/2 cup (100 g) granulated sugar

1 tbsp. (20 g) glucose

1/4 cup (50 g) water

2 tsp. (13 g) coffee extract

Coffee and Milk Powder

1/3 cup (35 g) confectioner’s sugar

2 tsp. (10 g) instant coffee

3 tbsp. (45 g) milk powder

Mocha Centers

Chop up the chocolate and melt it in a double boiler with the water, cream, butter and coffee extract. Let cool for 15 minutes, then pour into 6 molds, 1-3/4 x 1-1/4 in. (45 x 35 mm) each. Freeze overnight.

The Moulds

To prepare the moulds, clarify the butter and brush it on the strips of parchment paper and on the inside of the metal rings. Insert strips of buttered parchment paper, one on top of the other, inside each metal ring. Then sprinkle the inside of each mould with cocoa powder.


A few hours before serving, prepare the biscuits. Remove the mocha centers from their moulds and put them in the freezer.

Chop the couverture chocolate into pieces and melt it in a double boiler. Remove the chocolate from the heat and let it cool for a few minutes. Stir in the butter, the almond powder, the Cream of Rice, and the egg yolks. Beat the egg whites with the sugar. Fold them into the chocolate. Place this mixture in a pastry bag. Arrange the baking molds on a baking sheet covered with parchment paper. Pipe a little biscuit mixture into the bottom of each mold and place a frozen mocha center in the middle. Use the tip of a knife to position the center properly. Then finish filling the molds with the biscuit mix and set them aside in the freezer.

Iced Double Cream

Mix the sugar with the milk powder, then add the cream and the milk and bring to a boil. Briefly put in the blender, then strain and turn in the ice cream machine.


Caramelize the sugar with the glucose to any degree you wish. Deglaze with the water and the coffee extract, making sure all the caramel is loosened from the bottom of the pan. Bring to a boil to obtain an even consistency. Set aside.

coffee and milk powder

Mix together the sugar, coffee and milk powder.


Bake the biscuits for 20 minutes at 350°F (180°C). Test them for doneness by sticking a thin metal skewer into their center; they are baked when the skewer comes out warm to the touch. Remove the molds with extreme care and then carefully remove the paper strips. Place a biscuit in the center of each plate with a half scoop of the iced double cream. Spot the plates with the caramel and then use a knife to trace the coffee and milk powder along the edge of the plate. Serve immediately.

Michel Bras Restaurant

‘Relais Gourmand’ and hotel in the Country

Route de l’Aubrac

12210 Laguiole

The Greater South West


Chocolate Traveller Notes

For this recipe I recommend using a slightly higher, more bitter chocolate for the Mocha centre than the biscuits. Above 70% cocoa content such as the Michel Cluizel 85% dark chocolate bar or our own Afrique noir, 85% dark chocolate bar. Below 70% cocoa content for the Mocha, such as our 61% Madagascar dark chocolate bar, or the Valrhona 66% Caraibe dark chocolate bar.  Alternatively, for a sweeter tooth, try using a milk chocolate for the Mocha centre and a dark for the biscuit creating a mix of sweet/creamy and bitter/crunch.

Chocolate Trading Co
Michel Cluizel
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