CHOCOLATE CREAM & CHANTILLY

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This chocolate cream recipe is quick and easy to make. You will only need 3 ingredients, the Chantilly is optional but it will balance the bitterness of the dark chocolate.

Made with the Cook Expert Magimix.

CHOCOLATE CREAM

500 g semi-thick whole cream
25 g sugar
175 g dark chocolate 60%

Put the semi-thick whole cream and sugar in the Cook Expert stainless steel bowl
Run EXPERT / 10 min / SPEED 3 / 110°C
Add the chocolate
Run EXPERT / 5 min / SPEED 5 / 85°C

Pour the cream into ramekins
Allow to cool to room temperature
Set aside in the fridge

CHANTILLY

250 g semi-thick whole cream
25 g icing sugar

Place the stainless steel bowl and whisk of your stand mixer in the fridge for 30 min
Place the semi thick whole cream in the freezer for 5 min
Pour the semi thick whole cream into the stainless steel bowl
Turn to maximum speed and whip for 3 min
Add the icing sugar
Turn to maximum speed and whip until ready

Pipe the chantilly on the cooled chocolate creams
Sprinkle with bitter cocoa

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