Moelleux au chocolat

photos Olivier Vigerie

Before coming to France I didn't know very well the moelleux au chocolat, here in Paris I discovered the one with dark chocolate, the milk and the white chocolate ones. The best for me is the 70% cocoa one, I mean as dark as it stays good and moist! It is good warm, with a little bit of chantilly or with a topping of Italian meringue.. or a classic chocolate icing.. but I know many people who loves to eat it just like that!