Recipe courtesy of Joel Robuchon and Philippe Braun

Le Chocolat Sensation, Cremeax a l'Araguani, Bicuit Oreo

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  • Level: Advanced
  • Total: 5 hr 10 min
  • Prep: 40 min
  • Inactive: 4 hr
  • Cook: 30 min
  • Yield: 12 servings
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For the chocolate base:

8.8 ounces cream

9.5 ounces milk

11.5 ounces Araguani chocolate 72 percent

For the cremeux:

8.8 ounces whipped cream

For the chocolate sauce:

7.7 ounces (220 grams) water

10.5 ounces (300 grams) sugar

3.5 ounces (100 grams) cocoa powder

6 ounces (170 grams) heavy cream

3 pieces gelatin leaves

For the white chocolate ice cream:

24.6 ounces milk

3.5 ounces egg yolks (recommended: pasteurized or egg beaters)

.71 ounces (20 grams) sugar

11.2 ounces ivoire chocolate, melted

Chocolate cookies, crumbled (recommended: Oreo)


  1. Warm up the cream and milk and add little by little to the chocolate. Pour about 2 ounces (50 grams) in each serving cup and cool in the refrigerator.

For the cremeux:

  1. Mix about 1/2-ounce (15 grams) of warm base (or glaze) with the about (3/4-ounce) 25 grams of whipped cream.

For the chocolate sauce:

  1. Combine all the ingredients in a saucepan and heat, stirring, until the gelatin dissolves.

For the white chocolate ice cream:

  1. Combine all the ingredients for the ice cream and churn in an ice cream machine according to manufacturer's instructions. Scoop out 12 balls. Cover the balls completely with chocolate cookie crumbs and put it the middle of the serving cup. Decorate with some cremeux and 1 ring of chocolate sauce.