Chocolate Cream Recipe #370639
For Zaar World Tour 5. This is from the Avon International Cookbook and is a dessert from Spain. As a chocoholic I don't care where it comes from as long as it has loads of chocolate. By the way, this is very good! Chill time is not included in the cooking time.
by Studentchef
30 min | 10 min prep
SERVES 10
- 2 (4 ounce) packages sweet baking chocolate, coarsely chopped
- 1/3 cup butter or margarine
- 4 egg yolks, beaten
- 4 egg whites
- 2 tablespoons sugar
- finely chopped orange peel (optional)
- whipped cream (optional)
- In a small saucepan melt together chocolate and butter or margarine over low heat, stirring constantly.
- Gradually stir half the hot chocolate mixture into the beaten egg yolks; return all to saucepan. Cook and stir over low heat another 2 minutes or till glossy.
- Remove from heat and let it cool to room temperature.
- Beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form.
- Fold a small amount of the egg whites into the chocolate mixture to lighten. Fold chocolate mixture into remaining egg whites.
- Spoon mixture dessert glasses, using 1/4 cup mixture for each glass. Cover; chill several hours (4 hours worked for me) or overnight.
- Garnish with chopped orange peel or whipped cream, if desired.
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5 stars