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.

Chocolate cream

Ingredients: Chocolate cream

Preparation: Chocolate cream

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

Ingredients: Vanilla cream

  • 4.2 oz
  • 4.2 oz
  • 1.9 oz
    egg yolks
  • 1.9 oz
  • Q.S.

Preparation: Vanilla cream

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

Ingredients: Finishing and presentation

  • Q.S.

Preparation: Finishing and presentation

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