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Blueberry–chocolate cobbler with whipped cream

Difficulty: Hard

8

Servings

20

Preparation (min)

25

Total (min)

Ingredients

BASE

  • 235 g (1 1/2 tray) fresh blueberries
  • 125 g (2/3 cup) dark chocolate (chips or chunks)
  • 2 tbsp. almond butter

TOPPING

  • 1 cup (250 ml) whipping cream
  • 1 tbsp. cane sugar, or more to taste
  • 25 g (1/4 cup) slivered almonds, toasted

SPECIAL EQUIPMENT

  • Wax paper

Preparation

BASE

  1. Gently melt the chocolate in a double boiler.
  2. Stir in the almond butter.
  3. Arrange the blueberries on wax paper, making a 9 cm x 30 cm (3,5 in. x 12 in.) rectangle, with the blueberries touching each other.
  4. Pour the chocolate mixture over the blueberries, covering completely.
  5. Refrigerate until the chocolate sets.

TOPPING

  1. Whip the cream with the sugar until stiff peaks form.
  2. Spread the whipped cream over the cobbler and sprinkle with the almonds.

CHEF’S NOTE

"I love a treat with whipped cream once in a while, but I also like the flavour of blueberries with yogourt, so I sometimes use yogourt with honey instead of the whipped cream".

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