An easy and comforting dessert: Liège chocolate ! Dip your spoon into this melting chocolate cream (egg-free) and its vanilla mascarpone whipped cream. For the final touch, a few chocolate shavings, and voilà, you're done! A quick recipe to prepare, to serve chilled, in a glass or small verrines...
What you will like with this Liège chocolate
- flavors : the (almost) magical duo of chocolate and whipped cream! Milk chocolate + dark chocolate and lightly sweetened whipped cream lightly flavored with vanilla.
- texture : the chocolate cream part is very melting (not too liquid), and the whipped cream part is very creamy.
- difficulty level : very simple to prepare: the cream in a single pan, and the whipped cream with drummer or the family pastry robot according to your preferences! For serving, I recommend glasses that are not too large or verrines.
Ingredient details
- milk : this is the main ingredient of this Liège chocolate. I use semi-skimmed milk, you can also make them with vegetable milk.
- liquid cream : I add 30% mg liquid cream to give a creamier side to the preparation.
- chocolate pastry : for this recipe, I mix dark chocolate (65-70% cocoa) and baking milk chocolate. This gives a taste rich in flavors, and especially not too strong in cocoa.
- light brown sugar : I prefer it to classic sugar in this recipe because it brings a more gourmet side, which combines perfectly with chocolate. I put a little to avoid the Liège chocolate being too sweet in the end.
How to make homemade Liège chocolate?
- we dilute the cornstarch in milk
- In the caserole, we heat milk, cream, brown sugar
- we add cornstarch
- we melt chocolate pieces
- we whip, we whip!
- once thickened, we pour cream in glasses
- we place the glasses in the fridge
- we prepare mascarpone whipped cream
- we draw up whipped cream domes on creams
- we sprinkle the Liège chocolate with Chocolate chips
NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.
My advice for making your Liège chocolate a success
- whisk the cornstarch well in the milk to dilute it and avoid any lumps in the final cream.
- chauffer over low heat throughout cooking : we don't want to overcook the chocolate, otherwise we won't have a smooth cream.
- we stop cooking as soon as the cream seems to thicken (it takes me about 4 minutes).
- pour quickly into glasses because the cream thickens quite quickly when cooling.
How to store Liège chocolate?
Once ready, the Liège chocolates are best tasted during the day because of the whipped cream on top. You can still keep them in the refrigerator for up to 2/3 days - if possible, keep the whipped cream aside and add it at the last moment.
Possible variations for this recipe
I like to mix dark chocolate and milk chocolate in this Liège chocolate, but it is possible to make a version only dark chocolate ou only with milk chocolate. Be careful to adjust the sugar dose accordingly.
To add a little crunch, you can add crumbled biscuits on the chocolate creams just before piping the whipped cream. This adds a third layer to the Liège chocolate, and it's delicious! (I tried it).
Other recipes to try
If you like easy chocolate recipes, I advise you to take a look at these other recipes from the blog:
- Bounty House
- Neapolitan House
- Melting chocolate truffles
- Chocolate soufflé
- Soft chocolate cookies
- Chocolate shell madeleines
If you make this Liège chocolate, don't hesitate to rate the recipe below and tag @liliebakery on Instagram so I can see your lovely desserts!
- 480 g semi-skimmed milk
- 120 g heavy whipping cream 30%
- 15 g light brown sugar
- 30 g cornstarch
- 90 g dark pastry chocolate with 65-70% cocoa
- 70 g pastry milk chocolate
- 200 g heavy whipping cream 30% very cold
- 100 g mascarpone very cold
- 25 g icing sugar
- 0,5 cc natural vanilla extract
- In a bowl, pour the cornstarch. Dilute by adding 150g of milk little by little, whisking well so that there are no lumps.
- In a saucepan, pour the remaining milk (330g), the liquid cream and the brown sugar. Start heating over low heat.
- Quickly add the diluted cornstarch. Continue to whisk while heating the mixture.
- Before boiling (do not heat too hot), add the dark chocolate and the milk chocolate pieces so that it melts. Do not stop whisking until cream forms, about 4-5 minutes on low heat.
- Pour the mixture into a measuring cup then into 4 dessert glasses, filling them no more than 3/4 full (you may be able to make more glasses depending on their size).
- Leave to cool then place in the refrigerator for 2 hours.
- In a large container or mixer bowl, pour the very cold liquid cream, the mascarpone, the icing sugar and the vanilla. Start whipping on medium speed until the whipped cream forms. Once the whipped cream forms, very smooth, it is ready. Do not insist or it will seed.
- Pour the whipped cream into a piping bag fitted with a large fluted tip (see materials above). Place the piping bag on top of the cold chocolate cream. Draw a circle from the outside to the inside of the glass, making several turns to create a nice dome of whipped cream.
- Grate some chocolate shavings: scrape the slice of a chocolate bar using a peeler. Place the shavings on the whipped cream.
- Keep the glasses in the refrigerator until serving.
This is a dessert that I like, easy and very delicious!
I tried your prune far breton yesterday, it is very good and really easy to make.
Thank you Floriane! Liège chocolate is super easy to make. Glad you liked my far breton! See you soon :)
These Liège chocolates are superb!
Thank you Lady :)
This recipe is perfect! I made it for my son's birthday and it was a hit! The whipped cream is divine. Personally, I use vanilla powder instead of extract, but it's a matter of taste. And always a matter of taste, I prefer to eat them the next day. The flavors are much more present! 5/5! Bravo Aurélie!
Wow, thank you very much Snowy! Really happy that you and your family like this Liège chocolate :) See you soon
Hello, thank you for the recipe! Would it be possible to make it with pralinoise? If so, what would be the amount of chocolate and sugar? Thank you in advance for your help.
Elodie
Hello Elodie, to answer you, without having tested it is tricky - but I advise you to replace the milk chocolate with pralinoise (same quantity) and you remove the brown sugar. Several tests may be necessary to arrive at making this recipe different from my original. See you soon :)
It's so good!! I made this recipe by chance having some whipping cream to finish.... I have sometimes been disappointed by chocolate creams and so I launched into the recipe without much conviction, which is ultimately delicious!
We devoured everything!
Oh thank you very much Caroline! Glad you like these little Liège creams so much :) See you soon
A new recipe from the blog tested, validated and approved by the whole family!!! I, who am not a fan of chocolate, also really enjoyed it. I even made them twice!! The 2nd time I doubled the amount of whipped cream for more indulgence but nothing to complain about, very balanced recipe
Thank you very much Sarah! Glad that your family likes this Liège Chocolate! See you soon :)
Your recipe is a real delight, the smoothness of the chocolate cream is incredible.
Thank you from all the gourmands in the house
Thank you very much Laëtitia! The creamy is the best, you are right! See you soon :)
Thank you for this great recipe. Where do you find your verrines?
Thank you
Hello Marie, so these are very old, they come from Casa I think. See you soon :)
Delicious!! Really :) perfectly balanced, not too sweet and easy to make. Tested and approved last night. Great recipe, thank you!
Thank you so much, Chloe! This dessert really makes an impression! See you soon :)