My Best Chocolate Cream

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 2 hrs 15 mins
Course Dessert
Cuisine European
Servings (Default: 4)

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
My Best Chocolate Cream
My Best Chocolate Cream

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.

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