Chocolate Velvet Cream
A smooth, elegant cold dessert made with raw egg whites, served alongside crème anglaise for a luxuriously silky texture.
Ingredients
plain continental chocolate (melted)
150 g
eggs (separated)
3
unsalted butter (cut into small pieces)
75 g
crème de cacao or crème de café (or 2 tsp vanilla extract)
1 tbsp
egg white
1
salt
1 pinch
Anglaise milk pudding (see page 130)
1 portion
melted plain chocolate (for decoration)
to taste
Instructions
1
Step 1
Melt the chocolate (see page 29). While hot, beat in the egg yolks one at a time; stir in the butter and beat until smooth, then add the liqueur or vanilla extract.
2
Step 2
Beat all 4 egg whites with the salt until stiff peaks form. Take a heaping spoonful of the egg white mixture and stir into the chocolate, then gently fold in the remaining egg whites.
3
Step 3
Pour the mixture into cups, cover, and refrigerate until set, about 4 hours.
4
Step 4
Serving: Pour the Anglaise milk pudding liqueur over each serving. Heat a large serving spoon in hot water, then dip it into the cream and scoop out oval-shaped pieces, placing them rounded-side up on the Anglaise milk pudding. For decoration, drizzle some chocolate lines on top, then use a cocktail pick to "drag" patterns.
