Dark Chocolate Cream

Name: Dark Chocolate Cream
Yield: 2 pounds 6 ounces (1 kg 80 g)
Ingredients: 2½ teaspoons (8 g) unflavored gelatin powder; ¼ cup (60 ml) cold water plus ⅓ cup (80 ml) water at room temperature; ¼ cup (60 ml) cold water plus ⅓ cup (80 ml) water at room temperature; 3 cups (720 ml) heavy cream; ¼ recipe Swiss Meringue; ¼ cup (60 ml) crème de cacao liqueur; 4 ounces (115 g) sweet dark chocolate, finely chopped

Preparation info

2 pounds

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

2½ teaspoons (8 g) unflavored gelatin powder
¼ cup (60

Sauce

Method

Sprinkle the gelatin over ¼ cup (60 ml) of cold water and set aside to soften.
Whip the cream to a very soft consistency; it should fall in soft mounds, not peaks, when dr