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.
*****
More Cream Recipes!
Chocolate lovers are going to appreciate the aroma coming from this one.
Strictly used as a filling cream, the hazelnut cream combines well with other flavors except maybe sourness.
Its refined taste and texture surpasses the mousse variant.
Smooth silky orange cream. Can also be used as a warm sauce for ice cream.
With a similar versatility as pastry cream, lemon curd isn't as commonly used in patisserie.
Pastry cream is very versatile as it combines well with many flavors. But you may enjoy it as an individual dessert too!
*****