Chocolate Cream

1. How to Make Chocolate Whipped Cream

2. 4 Ways to Make Chocolate Whipped Cream - wikiHow

   How to Make Chocolate Whipped Cream. Ready to be seriously decadent? Absolutely! Chocolate whipped cream is a wickedly delicious fillin...

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3. Chocoalte Cream "Danette" Style

4. Chocolate Cream "Danette" Style

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   COOKINGWITHALIA

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   9 MONTHS AGO
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   Chocolate Cream Recipe
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   GOURMANDIA

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   16 HOURS AGO
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   Chocolate cream makes a luscious Michelin dessert that can be topped with whipped cream and enjoyed like chocolate mousse. It can also be used like whipped cream, topped over ice cream, scones, cakes, cupcakes, pies, custards, and other desserts. Chocolate cream also makes a splendid filling for chocolate candies and cream puffs. In this recipe, unsweetened chocolate is melted and combined with milk, egg whites, water, vanilla, cornstarch, salt, and sugar to make a luscious treat that’s great for ending a meal on a sweet note.

   Chocolate is oil based and mixing it with water, such as in this recipe can be a little tricky. Mixing it the wrong way can result in a grainy texture. Make sure that before you even melt the chocolate, the water should be added and mixed in with the chocolate in the saucepan. Adding the water or any liquid midway when melting the chocolate will cause ceasing and affect the final texture of the cream negatively.

   When making this recipe, use a flat-bottomed heavy saucepan to prevent the ingredients from scorching while cooking. A double boiler is the best equipment to use when melting chocolate and heating milk. The pan should be large and wide enough to prevent the liquid from foaming over the rim. Use a wooden spoon for mixing the ingredients because it does not affect the taste of the chocolate cream and will not conduct heat, making it a safe tool.

   The quality of the ingredients is also a very important consideration. Everything add up and affect each and the whole. Use good quality chocolate, eggs and milk that taste good individually. Make sure that you use good vanilla, not the artificial version known as vanillin. Fresh vanilla is best since it loses its potency and strength overtime. Vanilla also helps smooth out the graininess and lifts the flavor of the chocolate cream.

   
   Ingredients

   
   2 cups scalded milk
   5 tablespoons corn-starch
   ½ cup sugar
   ¼ teaspoon salt
   1/3 cup cold milk
   1½ squares unsweetened chocolate
   3 tablespoons hot water
   3 egg whites
   1 teaspoon vanilla

   
   

   Preparation Instructions

   
   

   In a pan mix cornstarch, sugar, and salt well and add the cold milk.

   
   

   To this add scalded milk, and cook over hot water for about ten minutes, stirring constantly until thickened.

   
   

   In a separate bowl melt the chocolate and pour hot water and keep stirring until smooth batter is obtained and add this to cooked mixture, also add whites of eggs beaten stiff and vanilla as well.

   
   

   You can choose a mould of your choice and keep it for chilling, serve with fresh whipped cream.