Chocolate and Vanilla Cream

This amazingly simple dessert is best served in a dessert glass. Ideal as a side for luxury coffees (and more), it's easy to make and serve, and even more lovely to eat.

Recipe

Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Chocolate cream

ingredients preparation
  • 40g
    70-30-38NV
  • 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.
    TOD-6022

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