Chocolate Velvet Cream Recipe - Cooking Index
Chocolate Velvet Cream Recipe - Cooking Index
| 1 | Chocolate sq - unsweetened | |
| 1 cup | 237ml | Milk |
| 1 tablespoon | 15ml | Gelatin - unflavored |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 cup | 237ml | Cream - heavy |
| 1/2 teaspoon | 2.5ml | Vanilla |
Add chocolate to 3/4 cup milk and heat in a double boiler. Soak the gelatin in the remaining milk five minutes. When the chocolate is melted, beat with a rotary egg beater until blended. Add gelatin, sugar, and salt, and stir until the gelatin is dissolved. Cool. Add the cream and vanilla.
Chill until cold and syrupy. Place in a bowl of cracked ice or ice water and whip with a rotary egg beater until fluffy and thick like whipped cream.
Turn out into individual molds or one large mold, or pile lightly in sherbet glasses.
Chill only until firm; them unmold and keep in refrigerator until served.
Garnish with whipped cream. Sprinkle with chopped blanched almonds, or grate chocolate over the top, if desired.
Source:
Maurice Bizzarri
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