Chocolate cream
No dessert buffet is complete without it - chocolate cream. Easy to make and a favourite with young and old alike. Made with the finest Felchlin Grand Cru couverture, the chocolate cream is an exclusive indulgence.
The chocolate cream can be created with dark chocolate, milk chocolate or white chocolate.
Ingredients
Dark chocolate cream
700
g
Milk
30
g
Sugar
25
g
Maizena, mixed with milk
250
g
Vollrahm, geschlagen (leicht & luftig)
Milk chocolate cream
600
g
Milk
30
g
Sugar
25
g
Maizena, mixed with milk
250
g
Whipped heavy cream (light & fluffy)
White chocolate cream
600
g
Milk
30
g
Sugar
25
g
Maizena, mixed with milk
250
g
Whipped heavy cream (light & fluffy)
Preparation
Chocolate cream
1. Slowly bring the couverture, milk and sugar to the boil.
2. Add the mixed cornflour, stirring constantly, and bring to the boil again.
3. Leave to cool in the fridge for approx. 3 hours.
4. Finish with whipped cream.
Calculate 100-150g of cream per person.
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