Chocolate Cup
A chilled dessert made by melting dark chocolate with light cream over a bain-marie, whisking in egg yolks, straining the mixture, and refrigerating until set.
Ingredients
heavy cream
125 ml
dark chocolate
50 g
egg yolk
1
Instructions
1
Step 1
Add water to a large saucepan and heat it on the stove. Place the dark chocolate in a glass bowl, then set the bowl over the saucepan to melt the chocolate using a bain-marie (double boiler).
2
Step 2
Pour the heavy cream into a small saucepan and heat it on the stove. Keep the heat low and do not let the cream come to a boil.
3
Step 3
Stir the bain-marie-melted chocolate into the heavy cream and mix until smooth. Add the egg yolk to the small saucepan, turn off the heat, and whisk continuously with a hand whisk so that the egg yolk and the chocolate-cream combine evenly and are fully incorporated.
4
Step 4
Keep stirring for about 10 minutes, then pour the chocolate-cream-egg yolk mixture into a glass bottle. Strain the mixture through a small sieve before pouring it into the bottle.
5
Step 5
Let it cool slightly, then place it in the refrigerator's cold compartment for about 2 hours. The chocolate cup is ready to serve.
