Cream with dark chocolate
5 servings
60 minutes
Bitter chocolate cream is the embodiment of refined European taste. Its history is rooted in the traditions of the French pastry school, where the combination of tenderness and richness is valued. This cream has a velvety texture that blends the sweetness of a sugar-yolk base with the noble bitterness of dark chocolate. Butter gives it silkiness, while vanilla notes can add warmth to the flavor. It is ideal as a standalone dessert or a sophisticated addition to biscuits, éclairs, and pastries. Chilled, it transforms into an airy mousse, and in a slightly melted state — into a delicate sauce for fruits and ice cream. A wonderful choice for true chocolate connoisseurs!
1
Whisk the yolks with sugar until fluffy.
- Egg yolk: 3 pieces
- Sugar: 1 glass
2
Mix the yolks with milk, place in a water bath, and cook while whisking until thickened.
- Egg yolk: 3 pieces
- Milk: 120 ml
3
Remove and let it cool a bit.
4
Whip the soft butter at high speed for 5 minutes and gradually add the yolk mixture.
- Butter: 150 g
5
Melt the chocolate and pour it into the cream.
- Dark chocolate: 100 g
6
Mix everything until smooth, refrigerate until use.
