Chocolate and vanilla cream

Created by

  • Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium
level 1

This amazingly simple dessert is best served in a dessert glass. It’s ideal as a side for luxury coffees and café gourmands. Easy to make and serve - lovely to eat.

Chocolate and vanilla cream

Recipe components

Chocolate cream

IngredientsPreparation

Prepare a crème anglaise and pour over the chocolate (per 350 g hot crème anglaise you will need 40 g). Mix thoroughly. Leave to cool and part fill a glass with the mixture.

Vanilla cream

IngredientsPreparation
  • 120g
    milk
  • 120g
    cream
  • 55g
    egg yolks
  • 55g
    sugar
  • Q.S.
    vanilla

Heat up a second crème anglaise with vanilla to 90°, but do not let it boil. Then put in the blender and leave to cool.

Finishing and presentation

IngredientsPreparation

Add to the glass as soon as the chocolate cream has stiffened. Decorate with cold Callebaut Chocolate Topping.