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Decadent Soft Chocolate Cream

Source: Food & Wine
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Rating: 3   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  12 Hours 15 Minutes
  Makes About 4 1/2 Cups (Serves 36)
5 large egg yolks
1/4 cup sugar
1/2 pound milk chocolate, melted
2 tablespoons unsalted butter, melted
2 cups heavy cream
In a medium heatproof bowl, combine the egg yolks and sugar. Set the bowl over a saucepan of barely simmering water and stir until the yolk mixture is hot to the touch. Remove the bowl from the heat and, using an electric mixer, beat the yolks until doubled in volume. Add the chocolate and beat on low speed just until incorporated; the mixture will stiffen. Beat in the melted butter. Add 2 tablespoons of the heavy cream and beat on medium speed until smooth.

In another bowl, whip the remaining heavy cream until stiff peaks form. Beat one-quarter of the whipped cream into the warm chocolate mixture, then fold in the remaining whipped cream. Pour the chocolate cream into a serving bowl and refrigerate until firm, preferably overnight.

MAKE AHEAD: The chocolate cream can be refrigerated for up to 3 days.

Serving Size = 2 tablespoons

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes About 4 1/2 Cups (Serves 36)
Calories: 97
Fat. Total: 8g
Protein: 1g
Carbohydrates, Total: 6g
Sodium: 11mg
% Cal. from Fat: 74%
Cholesterol: 51mg
Spotlight Recipe Review See all 2 reviews »

Rating: 1
by: Margaret, AR Reviewed: 01/15/2013
How Much Cream>
I would love to make this cake, but the ingredients for the chocolate cream call for 2 cups of heavy cream, but the directions say to add 2 TBS of cream. Please clarify.
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