Description
This rich chocolate silk cream is an elegant conclusion to any lunch or dinner. In the recipe, basically variations of ganache, eggs are not used, cost and without the laborious heating in a water bath; besides, it can be prepared a day or two before the event.
Ingredients
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Dark chocolate
200 g
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Cream
400 ml
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Butter
50 g
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Cocoa powder
2 Tbsp
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Sugar
1 Tbsp
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Vanilla sugar
1 Tbsp
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Salt
Cooking
Chocolate cut in small pieces, so it is more evenly and faster melts in the hot cream.
In a Cup mix the sugar, salt and cocoa. Cocoa, if lumpy, sift.
Cream bring to a boil, splash in a small amount of hot cream into the bowl with the sugar and cocoa, stir to avoid lumps. Add the chopped chocolate, butter, pour the rest of hot cream and stir with a whisk until all the chocolate is melted. Get a very thick, completely homogeneous cream.
Cream pour into molds; suitable coffee cups, small cups, pretty bowls. The recipe makes 6 servings of about 100 ml per serving. It seems a little but the cream is very rich and hearty. Leave in the refrigerator for at least 6 hours, preferably overnight.
Serve just so, with fresh fruit...
... or with whipped cream and grated chocolate. It is useful and crisp shortbread biscuits or wafers.
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