Frequently Asked Question

Recipe for homemade "Danettes" to be made in 15 minutes (for 4-5 pots/glasses of 150g)

This is the ideal dessert to make if you have children. It's quick, you know exactly what's in it, it's easy to make and it's delicious. And you can let them lick the pan while the pots cool. It really is a best of.

Equipment:

• A saucepan
• A wooden spoon
• 4-5 yoghurt pots or water glasses to use as pots
• 500ml milk
• 100g dark chocolate to melt (pastry pellets, Callebaut "811" dark chocolate or similar)
• 50g sugar
• 30g butter
• 25g flour
  

Melt the butter in the saucepan over a light heat, add the flour and cook it a little (like a bechamel sauce roux). If you put the heat on too high or not enough butter the flour will stick to the bottom and when you'll have to clean the pan you'll be punished.

Add the milk and whisk well as you pour it in to avoid lumps.

Turn up the gas to medium to high heat (depending on your (im)patience). As soon as the mix is a little warm, add the sugar and the chocolate. Turn with a wooden spoon, scraping the bottom of the pan so that it doesn't stick.

When the mix boils, let it thicken to the consistency you like. The more it cooks, the firmer it is and the more it resembles a pudding when it cools. It is also thicker if you add more flour to the volume of milk (keep the butter proportion of the flour if you put more flour, otherwise the bottom of the pan will roast and good luck for cleaning it).

Once it is cooked, you can add a little bit of fresh cream to"soften" it.

You can add cinnamon or vanilla to the milk at the beginning of cooking, or use raw cane sugar, demerara or brown sugar in whole or in part, for a more complex flavour.

Pour into jars and place in the fridge once almost cold.

The jars keep easily for 3-4 days in theory. In practice, it is very difficult to keep this type of dessert for more than two days. Once you have tasted them, they are terribly addictive and you tend to devour them within 24 hours. That's why I advise you to pour the cream desserts into multiple small yoghurt pots not too full, which will increase your statistical chances of tasting them if there are several people at home.

Ideally, it is best to use glass yoghurt pots with a lid so that the cream does not take on the smell of the rest of the fridge. Be careful not to put the lid on when hot, otherwise you will get drops of condensation on the surface of your cream dessert.