Dark chocolate coulis, chocolate & raspberry macarons
Recipe by Chef Hervé · 15 min · Serves 4 · Easy
A thin, buttery Breton crêpe meets a glossy dark chocolate coulis. A chocolate macaron for depth, a raspberry macaron for a bright, fruity finish. The kind of crêpe you would order on a Paris terrace, ready at home in fifteen minutes.
Ingredients
For the crêpes
- 4 Breton crêpes
- 1 tsp salted butter
For the dark chocolate coulis
- 100 g dark chocolate (55–70% cocoa), chopped
- 100 ml whipping cream
- 1 tbsp milk
To finish
- 4 chocolate macarons
- 4 raspberry macarons
- A few chocolate cookie crumbs (optional)
Steps
- Get ready. Move the crêpes and macarons from the freezer to the fridge 1 hour before.
- Make the coulis. Bring the cream to a simmer, pour it over the chopped chocolate, wait 1 minute, then stir until smooth and glossy. Add the milk to loosen.
- Warm the crêpes. Melt a little butter in a pan over medium heat and warm each crêpe for 30 seconds per side.
- Fill. Spread a spoonful of coulis over each crêpe, crumble one raspberry macaron on top, then fold in four or roll into a cone.
- Finish. Drizzle with more coulis, scatter the cookie crumbs and crown with a chocolate macaron.
Serving idea
Roll it into a paper cone for a sweet treat on the go, or serve it folded on a plate with a coffee for a Parisian afternoon.
Shop the recipe
- French Afternoon Tea Set: 6 Breton crêpes and 12 Macarons Classic in one box
- Or separately: Breton Crêpes — Pack of 6 and Macarons Classic (chocolate, raspberry, vanilla, pistachio)
Good to know
Our crêpes and macarons are delivered frozen. Keep them at -18°C and move them to the fridge 1 hour before serving: the shell stays crisp, the heart turns creamy.
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