Ingredients with Measurements:
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 egg yolks
- 1 tsp vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/4 cup chopped hazelnuts (optional)
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowl
- Electric mixer
- Serving glasses or bowls
Step-by-step instructions:
1. In a medium saucepan, whisk together heavy cream, milk, sugar, cocoa powder, cornstarch, and salt until smooth.
2. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil.
3. Reduce the heat to low and continue whisking for 2-3 minutes until the mixture is very thick.
4. In a mixing bowl, beat the egg yolks and vanilla extract until light and fluffy.
5. Gradually pour the hot chocolate mixture into the egg yolks, whisking constantly to prevent the eggs from cooking.
6. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
7. Remove from heat and stir in the chocolate chips until melted and smooth.
8. Pour the mixture into serving glasses or bowls and chill in the refrigerator for at least 2 hours.
9. Before serving, sprinkle chopped hazelnuts on top (optional).
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Chilling time: 2 hours
Temperature:
Cooking temperature: Medium heat
Chilling temperature: Refrigerator temperature
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 440
Total fat: 28g
Saturated fat: 16g
Cholesterol: 142mg
Sodium: 170mg
Total carbohydrates: 47g
Dietary fiber: 2g
Sugars: 34g
Protein: 5g
Substitutions for ingredients:
- You can use any type of milk you prefer, such as almond milk or soy milk.
- You can use dark chocolate chips instead of semisweet chocolate chips.
- You can substitute chopped almonds or walnuts for the hazelnuts.
Variations:
- You can add a tablespoon of instant coffee granules to the mixture for a mocha flavor.
- You can use white chocolate chips instead of semisweet chocolate chips for a different flavor.
- You can add a tablespoon of orange zest to the mixture for a citrus flavor.
Tips and tricks:
- Be sure to whisk the mixture constantly while cooking to prevent lumps from forming.
- Use a rubber spatula to scrape the sides and bottom of the saucepan while cooking to prevent burning.
- Chill the mixture for at least 2 hours before serving to allow it to set properly.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the mixture in 30-second intervals, stirring in between, until heated through.
Presentation ideas:
- Serve the chocolate welfenspeise in clear glass bowls or glasses to showcase the layers.
- Top with whipped cream and chocolate shavings for a fancy touch.
Garnishes:
- Chopped hazelnuts, almonds, or walnuts
- Whipped cream
- Chocolate shavings
Pairings:
- Serve with a glass of red wine or a cup of coffee.
Suggested side dishes:
- Fresh fruit, such as strawberries or raspberries
- Shortbread cookies
Troubleshooting advice:
- If the mixture is too thick, add a splash of milk and whisk until smooth.
- If the mixture is too thin, whisk in a tablespoon of cornstarch and cook for an additional minute.
Food safety advice:
- Be sure to cook the mixture to a temperature of at least 160°F to ensure the eggs are fully cooked.
Food history:
- Welfenspeise is a traditional German dessert that dates back to the 19th century. It is typically made with vanilla pudding and whipped cream.
Flavor profiles:
- Rich, chocolatey, creamy, nutty
Serving suggestions:
- Serve as a dessert after a dinner party or as a special treat on a weekend.
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Region: German