John Myers
Chocolate Wheat Beer Cream
The perfect chocolate wheat beer cream recipe with a picture and simple step-by-step instructions.
- 250 g Dark chocolate
- 70 g Sugar
- 100 g Cream
- 3 piece Eggs
- 250 ml Wheat beer (wheat beer) dark
- 5 leaf Gelatin
- Soak gelatine in cold water. (I have taken so much gelatine because I have made the experience that alcohol partially removes the gelling effect and there is a relatively large amount of beer).
- Beat the egg yolks, sugar and three quarters of the wheat beer over a hot water bath, dissolve the chocolate in it. Then put on a cold water bath, dissolve the gelatin, keep beating. Egg white and cream (in the order in which you save yourself having to clean the whisk in between) each beat with a pinch of salt until stiff. First stir the cream then the egg whites into the mixture, then add the rest of the wheat beer. Pour the mixture into bowls or glasses and chill.
- Take the wheat beer as a drink, which is also in the cream. The cream tastes mainly like the chocolate, if you want to emphasize the wheat beer more, take “a Hoibe” (500 ml) beer and reduce it by half, then let it cool down a little and continue as above.
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