Chocolate cream
4 servings
30 minutes
Chocolate cream is an exquisite dessert of European cuisine, filled with the tenderness and rich flavor of cocoa. Its history begins in classic French pastry traditions where chocolate was considered a symbol of luxury. The cream has a velvety texture due to the combination of milk, cream, and egg yolks, while vanilla sugar adds a subtle aromatic note. It is perfect as a standalone dessert adorned with berries or nuts and can also serve as a base for pastries and cakes. This cream offers moments of true enjoyment, leaving a soft chocolate aftertaste on the tongue. Before serving, it is chilled to allow the flavors to fully develop, creating a harmony of sweetness and creamy lightness.
1
Pour the yolks into 100 ml of milk and add flour, mixing thoroughly.
- Milk: 600 ml
- Egg yolk: 2 pieces
- Wheat flour: 30 g
2
Bring the remaining milk with sugar and added vanilla sugar to a boil, then add milk with yolks and flour, and cook the cream in a water bath, constantly whisking, until it reaches a thick consistency.
- Milk: 600 ml
- Sugar: 80 g
- Vanilla sugar: 7 g
3
When the cream stops thickening, place the container in cool or cold water while continuing to stir the cream to prevent a film from forming on top.
4
After that, the cream should be covered with a lid.
5
Add half of the whipped cream to the cooled cream and place it in glasses or compote bowls.
- Heavy (double) cream: 250 g
6
Slightly sweeten the remaining whipped cream (1 teaspoon of sugar), before serving, place it in a piping bag with a decorative tip, cover the top of the cream with whipped cream, and decorate with carefully strained cherries or cherries from canned compote (fresh strawberries or raspberries).
- Heavy (double) cream: 250 g
- Sugar: 80 g
- Chocolate: 80 g
7
Before serving, refrigerate the cream for a few hours.
8
Decorate with fruits just before serving.
