Chocolate and vanilla cream

This amazingly simple dessert is best served in a dessert glass. It’s ideal as a side for luxury coffees and café gourmands. Easy to make and serve - lovely to eat.

Recipe

Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Chocolate cream

Ingredients Preparation
  • 40g
    70-30-38
  • 120g
    milk
  • 120ml
    cream
  • 55g
    egg yolks
  • 55g
    sugar

Prepare a crème anglaise and pour over the chocolate (per 350 g hot crème anglaise you will need 40 g). Mix thoroughly. Leave to cool and part fill a glass with the mixture.

Vanilla cream

Ingredients Preparation
  • 120g
    milk
  • 120g
    cream
  • 55g
    egg yolks
  • 55g
    sugar
  • Q.S.
    vanilla

Heat up a second crème anglaise with vanilla to 90°, but do not let it boil. Then put in the blender and leave to cool.

Finishing and presentation

Ingredients Preparation
  • Q.S.
    Dark Chocolate Flavour Topping

Add to the glass as soon as the chocolate cream has stiffened. Decorate with cold Callebaut Chocolate Topping.

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