The basic recipe for the chocolate cream
- 250g dark chocolate coating
- one bourbon vanilla pod
- some cream or whole milk
- agar agar
- sugar to taste
- 2 eggs
- Scrape out the pulp from the vanilla bean, add to the milk and bring to a boil together. Meanwhile you can whip the cream until stiff.
- Put the gelatine sheets, one by one, into a large container of cold water.
- Next, separate the eggs and mix the yolks with the sugar until you have a creamy mixture
- Now you can add the hot vanilla milk to the egg-sugar mixture and heat the cream in a water bath, stirring constantly until it has thickened sufficiently.
- To check this, hold the cooking spoon in the cream and then hold it upside down and blow once briefly on the spoon. When the cream is ready, you can see a wavy pattern.
- Now the couverture can be added to the cream and slowly melted. Then squeeze out the gelatine and dissolve it in the cream.
- Now you need to stir the cream on ice until it stiffens and then immediately pour it into cold rinsed dessert glasses and put them in the fridge for at least an hour. Done!
Too much sugar for you?
Instead of chocolate coating, you can also add chocolate drops with xylitol to your chocolate cream. Tastes at least as heavenly and is sugar-, lactose- and gluten-free! By the way, 100 g of chocolate drops with xylitol also contain only 1.5 g of carbohydrates. In addition, they are also suitable for a vegetarian or vegan diet.
Vegan chocolate cream? Nothing easier than that!
For a vegan chocolate cream, use a milk alternative of your choice instead of whole milk, such as coconut milk. You can omit the eggs or use some egg substitute. To spice it up a bit, you can stir some nuts into the finished cream.