Dark chocolate molten lava cookie, milk chocolate whipped cream

Preheat your Oven at 375 °F

• Cookies

  In a water bath, melt the butter with chocolate.
  Whip the eggs with sugar.

  When the mix in the water bath is melted (40 to 45°C max), pour and mix whith the eggs and  sugar. Whip the mix.

  Sieve the flour and slowly add to the mix while folding with a spatula. Keep aside in the fridge for 6 hours.

  Pour in silicone molds or metal round molds (buttered and floured).

  Bake on a pastry tray for 8 to 10 minutes.

• Whipped cream

  Bring to a boil 115 ml of cream with honey, pour on the milk chocolate. Mix with a whip then with a hand mixer.

  Add the rest of the cream, mix and let aside in the fridge overnight.

  Take up the creme in whipped cream,

• Plating

  Unmold the cookie in a plate, add a regular cookie on top (slightly smaller) so you can draw some chantilly flowers on top without having the cream melt.

  Grate some dark chocolate on top.