The dark chocolate creamy dessert is a classic in pastry making, an elegant and velvety preparation that conquers at first taste. Originally a variant of English cream, enriched with quality dark chocolate, this dessert stands out for its soft and enveloping consistency and the intense taste that highlights the richness of cocoa.
Perfect to serve as a spoon dessert or to use as a filling for cakes and desserts in a glass, the chocolate creamy dessert is a versatile recipe open to many interpretations. Easy to make, yet impressive, it is ideal for those who want to bring a refined dessert to the table without compromising on simplicity.
A dessert that smells of tradition and indulgence: the homemade dark chocolate creamy dessert is the right choice to make any occasion special. If you like creams, try Mascarpone cream with pasteurized eggs, Pistachio paradise cream The custard with rice flour or the custard with mascarpone.
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OTHER CHOCOLATE RECIPES
- Difficulty: Medium
- Cost: Cheap
- Rest time: 1 Day
- Preparation time: 10 Minutes
- Portions: 1 jar
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the dark chocolate creamy dessert
- 1 cup Liquid fresh cream
- 3/4 cup Whole fresh milk
- 4 Egg yolks
- 1/2 cup Sugar
- 7 oz Dark chocolate
- 1 tsp Vanilla extract
Preparation of the dark chocolate creamy dessert
In a saucepan, put the milk, cream, and vanilla extract. On very low heat, bring almost to a boil. Meanwhile, beat the egg yolks with sugar to obtain a cream. When the milk and cream are almost boiling, add the egg mixture and, always stirring, cook over very low heat until the cream coats the spoon.
At this point, the custard is ready and could be enjoyed as is, flavored with vanilla, lemon, or vanilla once cooled. To make the creamy dessert, break the dark chocolate into small pieces; I used 70% cocoa chocolate, but if you prefer a less intense flavor, 50% cocoa will also work.
As soon as you remove the custard from the heat, add all the chocolate pieces and mix very well with a whisk, or if you prefer, an immersion blender to incorporate more air. Let cool covered with cling film and place in the refrigerator until the next day.
Storage
You can store for a couple of days
