Chocolate Cream for Easter

Ingredients

• 120 ml milk
• 50 g chocolate (70% cocoa content)
• 10 ml chocolate liqueur
• 30 g sugar
• 1 egg yolk
• 2 sheets gelatin (white)
• 0.5 vanilla pod (aroma)
• 80 ml whipping cream
• 1 tbsp cocoa powder (dark, to taste)
• marzipan for garnish

Instructions

1. 1.

   Soak the gelatin in plenty of cold water. Split the vanilla pod lengthwise, scrape out the seeds and add the pod with seeds, crumbled chocolate, and milk to a pot; slowly heat while stirring until the chocolate melts. Set aside and remove the vanilla pod.

2. 2.

   Whisk the egg yolk, chocolate liqueur, and sugar over a gentle simmering water bath until frothy. Slowly pour the warm milk in a thin stream into the yolk mixture while continuously whisking, then add cocoa and cinnamon. Continue whisking until the mixture begins to thicken slightly; squeeze out excess water from the gelatin and fold it into the warm cream. Let cool slightly.

3. 3.

   Whip the cream stiffly and fold it into the cooled chocolate base once ready. Spoon the mixture into bowls or cups and chill completely. Garnish with marzipan eggs before serving.