Chocolate Cream

Ingredients

• 0.5 Vanilla bean
• 100 g dark chocolate (70% cocoa content)
• 300 ml cold soy creamer
• 50 g raw cane sugar
• 1 pinch cinnamon
• 1 pinch salt
• 10 ml currant liqueur
• 1 packet whipping stabilizer
• 4 blackberries (for garnish)

Instructions

1. 1.

   Slice the vanilla bean lengthwise and scrape out the seeds. Roughly chop the chocolate and combine it with the vanilla bean, seeds, and 150 ml soy cream in a small saucepan. Add sugar, cinnamon, salt, and liqueur; gently heat until the chocolate melts. Remove from heat and let cool to lukewarm.

2. 2.

   Whip the remaining soy cream with the stabilizer until stiff peaks form and fold into the chocolate mixture. Divide into four glasses and chill for at least 6 hours or preferably overnight.