1 Wash the tangerines, then cut a hat in each one. Using a small teaspoon while keeping a thickness of 1/2 cm, remove the pulp without damaging the skin of the fruits. Reserve the shells.
2/Melt the 3.5 oz (100 g) of chocolate in a double boiler. Mix the tangerine pulp with the sugar and glass of liqueur. Mix everything with the egg yolk. Finally, add the sour cream and melted chocolate to this mixture.
3/Fill the shells with the chocolate cream, forming a dome about 2 cm high, on which place a slice of peeled tangerine and add tangerine leaves.
Let rest for about 3 hours in the refrigerator.
Serve very cold. This not very sweet dessert is much appreciated after a good meal
The flesh of the tangerine, sweet and fragrant, is one of the least acidic among citrus fruits, but it has many seeds
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