chocolate cream

Ingredients for 6 servings:

• 3 egg yolks
• 80 g sugar
• ½ liter of milk
• 170 g chocolate (dark)
• 5 sheets of gelatin
• 500 ml whipped cream, whipped stiff
• Whipped cream, whipped stiff
• Pistachios, chopped or chocolate shavings

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

can be prepared very well, also used for chocolate cake

Soak the gelatin in cold water. Beat the egg yolks with the sugar until light and creamy, then stir in the milk. Empty the mixture into a saucepan, add the chocolate in small pieces, and melt while stirring constantly. Bring the mixture to a boil on the stovetop while stirring, then remove from the heat. Dissolve the squeezed gelatin leaves in the slow-cooking mixture. Place the pan in cold water or in the refrigerator, stirring occasionally to prevent a skin from forming. When the mixture has cooled enough to begin to stiffen (this can take quite a while), fold in the cream and ladle the cream into serving bowls or a large dessert dish and refrigerate for at least 6 hours. Then garnish with whipped cream, pistachios, or chocolate shavings, if desired. The chocolate cream makes a great part of a dessert buffet, as it can easily be made 24-48 hours in advance. I like to serve it with pureed strawberries. If you make the cream with 8 gelatin leaves, it makes a very good cake filling. I take a dark sponge cake base and top it with canned fruit (sour cherries, pear slices, or peach slices) and then add the cream. After 6 hours of cooling, remove it from the cake ring and decorate.