Pour half the amount of milk together with the sugar into a relatively large saucepan and heat it over a medium flame. When the liquid starts to boil, add the grated couverture and stir well. As the next step, add the gelatine, moistened beforehand, while continuing to stir the milk well until the leaves melt. Then take the pan off the stove and add the rest of the milk and the vanilla flavor. Stir the mixture thoroughly and place the pot in a large bowl of crushed ice until the mixture cools.
Meanwhile, prepare the Crème Chantilly by whipping the whipped cream, sugar and vanilla sugar in a porcelain or ceramic bowl (no stainless steel or plastic!) With a whisk to a firm foam.
When the saucepan with the chocolate mixture has cooled down, pour in the Crème Chantilly and stir with the whisk until the mixture becomes thick.
Pour the cream into a round cake tin with a hole in the middle and place in the refrigerator until it has completely cooled down.
To properly remove the cream from the mold later, place the container in lukewarm water for 5 - 6 seconds (Caution! No water may get on the cream! Only dip the mold halfway into the water!).
Ingredients
Print Recipe
Pin Recipe