Chocolate egg cream

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Chocolate egg cream

For 6 chocolate creams
Preparation time: 10 min, refrigeration time: 2h

[ingredients title=”Ingredients”]

• 200g Dark chocolate
• 30cl Liquid cream
• 15cl Milk
• 4 Egg yolks
• 40g Powdered sugar
• 1 pinch Salt

[/ingredients]

PREPARATION

• Coarsely crush the dark chocolate, set aside.
• In a bowl, whisk the egg yolks with the powdered sugar.
• Mix the liquid cream and the milk in a saucepan, bring to a simmer.
• Pour into the bowl without stopping whipping, then add the crushed chocolate and mix thoroughly, to obtain a homogeneous preparation.
• Preheat the oven to 150 ° C.
• Divide into small jars or ramekins, place on a deep plate and pour 1 cm of water around. Bake for 30 min.
• Let cool, then place in the refrigerator at least 2 hours before serving.

Imprimer

Chocolate egg cream

For 6 chocolate creams Preparation time: 10 min, refrigeration time: 2h

Ingrédients

• 200 g Dark chocolate
• 30 cl Liquid cream
• 15 cl Milk
• 4 Egg yolks
• 40 g Powdered sugar
• 1 pinch Salt

Instructions

1. Coarsely crush the dark chocolate, set aside.
2. In a bowl, whisk the egg yolks with the powdered sugar.
3. Mix the liquid cream and the milk in a saucepan, bring to a simmer.
4. Pour into the bowl without stopping whipping, then add the crushed chocolate and mix thoroughly, to obtain a homogeneous preparation.
5. Preheat the oven to 150 ° C.
6. Divide into small jars or ramekins, place on a deep plate and pour 1 cm of water around. Bake for 30 min.
7. Let cool, then place in the refrigerator at least 2 hours before serving.