Light chocolate cream
4 servings
60 minutes
Light chocolate cream is a refined delicacy of European cuisine that captivates with its airy texture and rich dark chocolate flavor. This dessert resembles a classic mousse but is simpler to prepare without excessive complexity. The history of such creams traces back to French culinary tradition, where chocolate desserts are considered a symbol of sophistication. The delicate combination of bitter chocolate, airy egg whites, and the softness of butter creates a harmony of taste: lightness blends with rich chocolate depth. The cream is perfect for enjoying on its own or as an accompaniment to fruits, biscuits, and pastries. If frozen, it makes excellent homemade chocolate ice cream. It’s a true celebration for chocolate lovers that offers an exquisite gastronomic experience despite its simplicity in preparation.
1
Melt 3 bars of chocolate and butter in a water bath.
- Dark chocolate: 270 g
- Butter: 30 g
2
Lightly beat the egg yolks.
- Chicken egg: 4 pieces
3
When the chocolate mass cools slightly, pour in the yolks while stirring.
- Dark chocolate: 270 g
- Chicken egg: 4 pieces
4
Beat the egg whites with sugar until peaks form.
- Sugar: 1 tablespoon
- Chicken egg: 4 pieces
5
Combine the egg whites with the chocolate-egg mixture.
- Chicken egg: 4 pieces
6
Put the mass in the refrigerator for a few hours. If you put it in the freezer, you'll get chocolate ice cream.
- Dark chocolate: 270 g