- Special Pricing
Decadent Soft Chocolate Cream
- Active Time 15m
- Total Time 12h 15m
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.
nutrition information per serving
97 calories; 8g total fat; 51mg cholesterol; 11mg sodium; 6g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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