Chocolate Cream
Spoonsparrow chocolate cream is a recipe with fresh ingredients from the menu category. Try this and other recipes from Spoonsparrow!
Ingredients
- 125 g butter
- 150 g sugar
- 125 ml milk
- 300 ml strong coffee
- 2 tbsp coffee liqueur
- 5 sheets white gelatin
- 200 g whipping cream
- 50 g white couverture chocolate
- 50 g bittersweet couverture chocolate
- waffle rolls
Instructions
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1.
Soak the gelatin in cold water. Melt butter with sugar in a pot to make caramel, then pour in milk and coffee. Squeeze out excess water from the gelatin and dissolve it in the hot caramel-coffee mixture. Pour the cream into a metal bowl and refrigerate for about 1–1½ hours. Whip the cream until stiff peaks form. Gently fold the whipped cream into the chilled custard, then pour into dessert cups and chill for about 3–4 hours. For the chocolate rolls melt the couverture chocolates separately in a double boiler, fill them into single-use squeeze bags or freezer bags, cut off the tip, lay strips side by side on a glass or marble plate to dry, then roll small cylinders with a palette or metal dough scraper.
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2.
Garnish the cream with chocolate rolls before serving and offer waffle rolls alongside.
