Jul 09 2026
Restaurants›Lucie›Le Chocolat Recipe

Le Chocolat Recipe

Inspired by Lucie
Time1h
Serves4

66% Valrhona chocolate, hazelnut praline, clementine sorbet

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Ingredients

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Chocolate Ganache

Hazelnut Praline

Clementine Sorbet

Method

Chocolate Ganache

  1. 1

    Prepare the Ganache

    Chop the Valrhona chocolate into small pieces and place in a heatproof bowl. In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 2 minutes, then stir until smooth. Set aside to cool slightly.

Hazelnut Praline

  1. 2

    Make the Praline

    In a saucepan, combine sugar and water. Cook over medium heat until the sugar dissolves and the mixture turns golden brown. Add the toasted hazelnuts and stir to coat. Pour onto a baking sheet lined with parchment paper and let cool completely. Once cooled, chop into small pieces.

Clementine Sorbet

  1. 3

    Prepare the Sorbet

    In a saucepan, combine water and sugar. Heat until the sugar dissolves completely. Allow to cool. Add the clementine juice and lemon juice, then mix well. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Freeze until firm.

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