Chocolate Cream with Vanilla Sauce

Summary

Prep Time	30 mins
Cook Time	15 mins
Total Time	1 hr 45 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

250 g dark chocolate
4 egg (s)
50 grams sugar
250 g cream

For the sauce:

Instructions

Chocolate cream:
Melt the chocolate. Separate eggs. Beat the egg yolks with half of the sugar using a hand mixer until the sugar is dissolved. Beat the egg whites with the other half of the sugar until stiff. Then whip the cream until stiff. Mix the melted chocolate with the egg yolk, then fold in the egg white and finally the cream. Pour the chocolate cream into dessert glasses or a bowl. Place in the refrigerator for at least an hour.
Custard:
Put the cream and milk in a saucepan. Cut the vanilla pod lengthways, scrape out the pulp and add to the milk-cream mixture. Also add the scraped pod. Bring everything to the boil once and simmer gently for another 5-10 minutes.
Meanwhile, stir the sugar (I usually only use vanilla sugar, since we make this ourselves, just put the scraped pods into a glass with sugar) with the yolk and egg.
Take the pot off the stove, then take out the pods. Slowly add the egg and sugar mixture to the saucepan while stirring. Then heat again until the sauce starts to thicken. Caution, do not bring to the boil, otherwise the egg will begin to stagnate. It is best to pour the sauce from the warm pot into another container soon, as some pots often still give off a lot of heat.
Pour the sauce over the chocolate cream. Seasonal fruits also go well with it.
A little tip on how the egg mixture can be added to the heated cream mixture without accidents: First bring the egg mixture to temperature by slowly adding the cream mixture into the egg mixture until it is no longer quite so cold, then the mixture can slowly poured into the pot.

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