Wild Honey Truffle Cream

Name: Wild Honey Truffle Cream
Ingredients: 2 tablespoons (30 ml) Frangelico liqueur; ⅓ cup (80 ml) or 4 ounces (115 g) wild honey; 2½ cups (600 ml) heavy cream; 3 ounces (85 g) gianduja chocolate; 2 ounces (55 g) granulated sugar; 6 egg yolks (½ cup/120 ml); 10 ounces (285 g) sweet dark chocolate; 3 ounces (85 g) unsweetened chocolate

Preparation info

6 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

10 ounces (285 g) sweet dark chocolate
3 ounces (85

Dessert
Vegetarian
Gluten-free
Summer
Winter

Method

Chop all 3 chocolates into small pieces. Combine in a bowl and melt over simmering water. Set aside, but keep warm.
Whip the heavy cream to soft peaks.
Whip the egg yolks and granulated sugar by hand until they are light and fluffy, about 3 minutes.
Bring the honey to a boil. Gradually pour the honey into the yolk mixture and continue whippi