My favorite chocolate cream. Its refined taste and texture surpasses the mousse variant. You'll never get enough. An excellent filling too!
Ingredients: 5-6 servings (approx. 500 g).
- 3 large egg yolks
- 120 g dark chocolate 50%
- 40 g powdered sugar
- 30 cl cream 35-40%
- A pinch of salt
- ½ tsp vanilla extract (optional)
- Cut chocolate in small pieces or use chocolate chips.
- Blend yolks, sugar and salt in small bowl. Put this bowl in a bain marie (water should be close to boiling point).
- Add a splash of the cream and continually whisk until the sabayon has the consistency of a mayonaise.
- Take bowl out of the bain marie and beat with hand mixer until yolk mixture is cold.
- Put another small bowl in the bain marie and melt the chocolate pieces. Make sure there are no lumps left. Put aside.
- Pour remaining cold cream in metal bowl over ice water and beat at medium speed until it start to thicken. Stop immediately. It should not become whip cream. Just a thick liquid.
- Take some of the cream and add to melted chocolate. Mix fast to avoid tiny lumps
- Using a spatula, blend the yolk mixture in the thick cream. Pour the chocolate mix over it and continue blending until you have a homogeneous, thick mixture.
- Refrigerate. Use as dessert or filling.
Tools used: Whisk, hand mixer, silicone spatula, mixing bowls.
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