Description
Chocolate cream that is ready in 5 minutes. In the composition of this cream, no cream, no milk, no butter, just chocolate, a little sugar and water. This cream was invented by the chemist hervé Yew. I think many people know this man's name, and the recipe for this cream, but let me introduce it to our chefs. Herve Tis - author of "molecular cuisine", the essence of which is that you can cook in an interesting way using a variety of effects of mixing and food processing. It Herve Tis revealed to us the secret of making sweet chocolate Chantilly cream all of the three products in 5 minutes.
Ingredients
-
Dark chocolate
100 g
-
Sugar
1 Tbsp
-
Liqueur
10 ml
-
Water
79 ml
Cooking
It is important to weigh the ingredients! 100 grams of chocolate you need 89 ml. Measure 79 ml of water and add 10 ml of orange or other liquor. Measure out a tablespoon of sugar. We need to prepare in advance is very (!) cold water, somewhere around 500 ml
Pour the water and brandy (89 ml) into a saucepan, add sugar
Put on the heat and add the chopped chocolate. Do not let it boil melt chocolate, stirring, until the mixture becomes homogeneous. Remove from the heat and leave on the edge of the plate
Quickly in a large bowl, pour 500 ml of very cold water, better with ice.
In a large bowl with cold water, put an empty bowl of smaller diameter
Pour the melted chocolate from the saucepan into the bowl
Hand blender, begin to whip the chocolate on medium speed. At first, the ground nothing happens, but at some point it begins to lighten and turn into a cream! It will take about 5 minutes.
And here we have a delicate and airy cream the consistency of well whipped cream, but with an exceptional chocolate taste. If you whip a lot longer then the cream will be denser and will be similar to the candy toppings, but don't lose the airiness on the palate.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.