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