Ingredients with Measurements:
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup water
- 3 egg yolks
- 1/2 cup semisweet chocolate chips
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tbsp cornstarch
- 3 egg whites
Special equipment needed:
- Stand mixer or hand mixer
- Double boiler or heatproof bowl set over a pot of simmering water
- Candy thermometer
- Pastry bag with a large round tip
Step-by-step instructions:
1. In a medium saucepan, combine the sugar and water. Heat over medium-high heat, stirring occasionally, until the sugar dissolves and the mixture comes to a boil.
2. In a separate bowl, whisk together the egg yolks, cornstarch, and salt until smooth.
3. Slowly pour the hot sugar syrup into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
5. Remove from heat and stir in the chocolate chips until melted and smooth.
6. In a separate bowl, beat the egg whites until stiff peaks form.
7. In a double boiler or heatproof bowl set over a pot of simmering water, heat the heavy cream until it reaches 160°F on a candy thermometer.
8. Fold the whipped egg whites into the chocolate mixture until no streaks remain.
9. Gradually fold in the hot cream until the mixture is smooth and creamy.
10. Spoon the mixture into a pastry bag fitted with a large round tip.
11. Pipe the chocolate chiboust cream into individual serving dishes or onto a large platter.
12. Refrigerate for at least 2 hours, or until set.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Cook the mixture over medium heat and heat the cream to 160°F.
Serving size:
This recipe makes 6-8 servings.
Nutritional information:
Calories: 280
Fat: 20g
Carbohydrates: 23g
Protein: 4g
Sodium: 80mg
Sugar: 20g
Substitutions for ingredients:
You can use bittersweet or dark chocolate instead of semisweet chocolate chips.
Variations:
You can add a tablespoon of instant espresso powder to the chocolate mixture for a mocha flavor.
Tips and tricks:
Make sure to whisk the egg yolk mixture constantly while pouring in the hot sugar syrup to prevent the eggs from cooking. Also, be sure to fold in the whipped egg whites gently to avoid deflating them.
Storage instructions:
Store the chocolate chiboust cream in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This recipe is best served cold, so there is no need to reheat it.
Presentation ideas:
Serve the chocolate chiboust cream in individual dessert dishes or on a large platter. You can also garnish with fresh berries or shaved chocolate.
Garnishes:
Fresh berries or shaved chocolate.
Pairings:
This dessert pairs well with a glass of red wine or a cup of coffee.
Suggested side dishes:
This dessert is best served on its own.
Troubleshooting advice:
If the chocolate chiboust cream is too thick, you can fold in a little more whipped cream to lighten it up. If it is too thin, you can chill it in the refrigerator for a bit longer.
Food safety advice:
Make sure to cook the egg yolk mixture to at least 160°F to ensure that it is safe to eat.
Food history:
Chiboust cream is a French pastry cream that is lightened with whipped egg whites. It is named after its creator, the French pastry chef Chiboust.
Flavor profiles:
This dessert is rich and chocolatey with a light and airy texture.
Serving suggestions:
Serve the chocolate chiboust cream chilled and garnished with fresh berries or shaved chocolate.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French