Silky Chocolate Treat (Print Version)
# Ingredients:
01 -
1 1/4 cups of heavy cream, chilled.
02 -
1/4 cup plain white sugar.
03 -
3 egg yolks, large in size.
04 -
1 teaspoon of vanilla essence.
05 -
8 oz of bittersweet chocolate, for baking.
06 -
2 tbsp of butter, unsalted.
07 -
1/2 cup of water, divided into two parts.
# Instructions:
01 -
Put cold heavy cream in a chilled mixing bowl. Whip using a cold whisk until you just get soft peaks. Store in the fridge until it's time to use.
02 -
Over medium heat, warm up 1/4 cup water in a double boiler. Drop in chocolate, butter, vanilla, and stir until silky and fully melted.
03 -
In a small pan, mix egg yolks, sugar, and the other 1/4 cup of water. Whisk over gentle heat for about 10 minutes until the temperature hits 160°F. Don’t stop stirring.
04 -
Pour the egg yolk mixture into the chocolate blend and mix well. Let it cool down in an ice-water bath for 5-7 minutes, stirring slowly.
05 -
Bring out the whipped cream from the fridge. Very gently fold it into the now-cooled chocolate mix. Fold just enough to combine while keeping it light and airy.
06 -
Spoon the mixture into serving cups, cover tightly, and chill in the fridge for at least 4 hours before enjoying.
# Notes:
01 -
Stick to baking-section chocolate; don’t use regular candy bars.
02 -
Feel free to add 1-2 tablespoons of a liqueur like Kahlua or Amaretto after heating the egg mix.
03 -
Heavy cream is non-negotiable; no swaps here!