Chocolate Cream Sous Vide with Caramelized Meringue

Prepare all ingredients. Heat the water for sous vide to 82 degrees.

Pour boiling water over the jars in which the cream will be prepared.

Separate the eggs into whites and yolks. Whisk the egg yolks together with brown sugar, instant coffee, boiling water, salt, and vanilla paste. Set the whites aside.

Bring the cream and milk to a boil in a saucepan.

Slowly pour the hot cream with milk into the egg yolk mixture, constantly whisking.

While the mixture is warm, pour it over the dark chocolate. Let it sit for a few minutes to allow the chocolate to melt, then stir.

Pour the chocolate cream into the heated jars, leaving 2 centimeters from the edge, and close them with lids.

Immerse the jars in sous vide water and cook for 45 minutes. Once the time has elapsed, remove the jars and let them sit at room temperature for 15 minutes.

Transfer the jars to an ice bath and let them cool completely, then place in the refrigerator for 2–3 hours.

Pour the egg whites into a clean heat-resistant bowl and whisk them lightly with a whisk.

Place a bowl over a double boiler so that its bottom does not touch the boiling water. Add sugar and constantly whisk the egg whites with a whisk until the sugar dissolves. The temperature of the egg whites should not exceed 79 degrees.

Remove the bowl from the water bath and whip the egg whites with a mixer into a fluffy meringue.

Spread the meringue over the cooled chocolate cream and torch it. Serve immediately.