Chocolate Cream
Chocolate cream is a recipe with fresh ingredients from the poultry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g white chocolate
- 75 ml heavy cream (at least 30% fat)
- 150 g dark chocolate
- 20 ml whisky
- 3 eggs
- 30 g sugar
- 1 pinch salt
- 150 ml heavy cream (at least 30% fat)
- Chocolate shavings (for sprinkling)
Instructions
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1.
For the chocolate cups, roughly chop the white chocolate and melt it with the cream in a pot.
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2.
Fill the chocolate into small cup-shaped molds (they must be open at the bottom so the chocolate can flow in and out), rotate and tilt the molds to distribute the chocolate evenly, then let it run off on a cooling rack. Dry and carefully remove from the molds.
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3.
For the chocolate mousse, chop the chocolate and melt it with whisky over a hot, not boiling water bath, then cool. Separate the eggs; beat the whites with 1 pinch of salt until stiff.
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4.
Whisk the yolks with sugar over another hot, not boiling water bath until very frothy. Fold in the melted chocolate, stir, and fold in the beaten egg whites.
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5.
Beat the cream to stiff peaks and fold into the mixture. Divide the batter into four chocolate cups and chill in the refrigerator until set (about 3–4 hours). Serve sprinkled with chocolate shards.
