My Best Chocolate Cream

Summary

Ingredients

• 80 g chocolate, whole milk
• 4 tablespoon sugar
• 1 teaspoon coffee powder, (Nescafe powder)
• 2 egg yolks
• 2 egg whites
• 0.5 liter ½ whipped cream
• 4 sheets gelatin

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Instructions

1. Melt the chocolate in a double boiler, add sugar, egg yolks and Nescafe.
2. Fold in the soaked gelatine and let it cool down until the mixture has hardened.
3. The success of a cream depends on choosing the right time to fold in the whipped cream. The thickened mass must not be too liquid, but also not completely solid. It should still be wobbly.
4. Then fold in the whipped egg whites and finally the whipped cream and pour into a nice bowl.
5. It is best to make the cream a day in advance. Store in the refrigerator. When the cream is firm, decorate with whipped cream.
6. My advice:
7. Whole milk chocolate can also be replaced by cafe chocolate.
8. If you like, you can add a little bit of rum at the end. But I prefer them without alcohol.