Chocolate and Vanilla Cream
level 1
This amazingly simple dessert is best served in a dessert glass. Ideal as a side for luxury coffees (and more), it's easy to make and serve, and even more lovely to eat.
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Recipe components
Callebaut® ingredients
Chocolate cream
| Ingredients | Preparation |
|---|---|
| Prepare a crème anglaise and pour over the chocolate (per 350 g hot crème anglaise you will need 40 g). Mix thoroughly. Leave to cool and part fill a glass with the mixture. |
Vanilla cream
| Ingredients | Preparation |
|---|---|
| Heat up a second crème anglaise with vanilla to 90°, but do not let it boil. Then put in the blender and leave to cool. |
Finishing and presentation
| Ingredients | Preparation |
|---|---|
| Add to the glass as soon as the chocolate cream has stiffened. Decorate with cold Callebaut Chocolate Topping. |
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