Chocolate Cream with Cantuccini
Chocolate cream with Cantuccini is a recipe featuring fresh ingredients from the Cream category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 Eggs
- 50 g sugar
- 150 g dark chocolate couverture
- 100 g milk chocolate couverture
- 20 ml cognac
- 200 ml whipping cream (at least 30% fat)
- 150 g Cantuccini biscuits
- 40 ml coffee liqueur
- 100 g white chocolate couverture
- 150 g mascarpone
- 2 tbsp whipping cream (at least 30% fat)
Instructions
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1.
Separate the eggs and beat the yolks with sugar over a hot, non‑boiling water bath until frothy. Roughly chop the chocolate and melt it over another hot, non‑boiling water bath. Remove from heat, stir in cognac, and let cool slightly.
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2.
Beat the egg whites to stiff peaks. Whip the cream to stiff peaks. Add the slightly cooled chocolate to the yolk mixture, whisk well, then fold in the beaten egg whites and whipped cream gradually. Crumble the Cantuccini biscuits, distribute among four dessert glasses, drizzle with liqueur, and pour the chocolate cream over them.
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3.
Melt the white chocolate couverture over a hot, non‑boiling water bath, let cool slightly, then mix with mascarpone and whipping cream. Finish the desserts by spooning the light cream on top of the dark layer, using a toothpick to create a swirl pattern. Chill in the refrigerator for at least 2 hours before serving chilled.
