John Myers
Chocolate Cream À La Heiko
The perfect chocolate cream à la heiko recipe with a picture and simple step-by-step instructions.
- 200 g Semi-Dark chocolate from it
- 100 g Melted chocolate
- 100 g Grated chocolate
- Additionally
- 100 g Chocolate shavings
- 3 Eggs
- 250 ml Whipped cream
- Carefully separate the eggs and place the yolks in a larger bowl.
- Beat the egg whites in another bowl until stiff.
- In another bowl, whip the cream until stiff.
- Put a pot of water on the stove. Put the semi-dark chocolate in a cup and let it melt in a water bath.
- Stir the egg yolks and stir in the melted semi-dark chocolate. Then carefully fold in the stiff cream and then the stiff egg white.
- Grate 6,100 g of semi-dark chocolate and mix with the chocolate cream mixture.
- Pour the finished chocolate cream into a glass bowl and sprinkle the chocolate flakes over it.
- The chocolate cream should be chilled in the refrigerator for 24 hours. Now just serve and enjoy.
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