2 ingredients for a dessert… no sugar… no egg… glutenfree… and super yummy…
My chocolate cream, simple as that!!
6-7 minutes of cooking, 2 hours in the fridge and that’s it.
So who’s in?? It’s to die for!!
The quantities in my recipe will enable you fill 8 little jars (8 cl). Then it’s up to you to adjust the quantities for bigger jars or more little ones. It’s very easy: for 100 g of chocolate, you will need 300 g of cream. It is not more complicated than that!!
On a large buffet or on a plate with several mini desserts, this chocolate cream will surprise you and your guests!!
Two points to be noticed: you should have a very high quality chocolate. I always use the Force Noire by Cacao Barry. It is the best! And as far as cream is concerned, do not take low fat cream. You need at least 30% fat.
Let’s do this! The recipe, Chef!
- 100 g chocolate
- 300 g cream
Heat the cream until it boils.
Remove immediately from the heat.
Pour the chocolate chips or chocolate cut in pieces and mix until you get an homogeneous mixture.
Cook again at medium heat and keep whisking with a spatula. Your chocolate cream will thicken a little bit.
After 4 to 5 minutes, remove from the heat and pour into your jars.
Let cool down at room temperature then set aside in your fridge for 2 hours.
You can add salt flower at the end, the combination of tastes is great.