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‘CHOCOLATE CREAM’
- RECIPE MAKES: 3-4 hours or overnight
- PREP TIME: 10-15 minutes
- COOK TIME: 10 minutes
Method
FOR EACH CONSISTENCY OF ‘CREAM’
Step 1
Place all the ingredients into a small saucepan.
Step 2
Place over a gentle heat and stir well. Keep stirring until the mixture starts to simmer and is thickened.
Step 3
Take off the heat, then pour into a container and use a hand-held blender to blend for 30-40 seconds.
Step 4
Leave to cool.
Step 5
Cover and place in the fridge to chill for 3-4 hours, or preferably overnight.
Step 6
When chilled, the ‘cream’ will set softly.
Step 7
When chilled and set, the ‘cream’ can be whipped to produce the consistency you desire, from a light and airy single cream consistency or continue to whip to reach a double, or thicker cream.
SERVING SUGGESTION
Serve with permitted fruit.
YOU WILL NEED AN ELECTRIC HAND-HELD BLENDER AND AN ELECTRIC HAND-HELD WHISK.
Ingredients
- Single ‘Chocolate Cream’ (Makes approx. 450ml)
- 400ml ProZero Chocolate flavour
- 50g Unsalted butter
- 15g Cornflour
- Double ‘Chocolate Cream’ (Makes approx. 650ml)
- 400ml ProZero Chocolate flavour
- 250g Unsalted butter
- 30g Cornflour
- Whipping ‘Chocolate Cream’ (Makes approx. 500ml)
- 400ml ProZero Chocolate flavour
- 100g Unsalted butter
- 20g Cornflour
- Extra Thick Double ‘Chocolate Cream’ (Makes approx. 650ml)
- 400ml ProZero Chocolate flavour
- 250g Unsalted butter
- 50g Cornflour
Table
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