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Moelleux au chocolat

Recipe by Vincent Bulteel

Be honest, you’re thinking that making a moelleux au chocolat is better left to the experts! So what if you had a recipe that guaranteed success? A recipe for young and old.

Preparation time

30 min preparation + 10 min cooking time + 1h rest period


8 moelleux



Print this recipe


For 8 moelleux


  • 120g cream
  • 70 g dark chocolate (70%)
  • 10g Zùsto


  • 40g egg yolk
  • 100g eggs
  • 100g Zùsto
  • 110g butter
  • 100g pure chocolate (70%) *
  • 50g flour

*Chocolate can also be substituted with our chocolate callets. These contain fewer calories and are better for our health.


  • Cooking thermometer
  • Baking tin diameter 6 cm at 3 cm height
  • Bowls
  • Saucepan
  • Sieve
  • Stone mat from Silikomart
  • Scales

Preparation method


  1. Melt the chocolate at 45°C.
  2. In a saucepan, heat the cream together with the Zùsto.
  3. Pour the cream over the chocolate 3 times until you get a smooth emulsion.
  4. Fill the “Silikomart – Stone” mat with 25 g of ganache.
  5. Then place in the freezer for at least 1 hour.


  1. Preheat the oven to 170°C.
  2. Melt the butter together with the chocolate to 50°C.
  3. In a separate bowl, mix the egg yolks and eggs together with the Zùsto until smooth.
  4. Now pour the batter into the chocolate mixture.
  5. Sift the flour and briefly mix it into the batter.
  6. Butter the baking tins. 
  7. Now pour 25 grams of batter into the baking tins. 
  8. Remove the ganache from the freezer and remove from the mould.
  9. Now place 1 portion of ganache in each baking tin.
  10. Now fill the baking tin with 25g of batter.
  11. Bake in the oven for 10 min.


Nutritional values

To be added soon.

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