MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lady Elizabeth Craven's Chocolett Cream
Categories: Sauces
Yield: 1 Batch

2 c Heavy cream (473 ml)
1 oz Baking chocolate (25 g)
2 Eggs
1/4 c Sugar (50 g)

Chop your chocolate into small pieces that will easily dissolve in hot
cream.

Separate one egg and set aside one egg white. Whisk one whole egg and
one yolk together in a small bowl.

Pour the cream into a small saucepan. Add the sugar, chopped
chocolate, and whisked eggs to the pot. Heat over a medium heat until
just simmering--about 5 minutes. Pay close attention to the pot to
avoid overcooking and stir to prevent the eggs from solidifying on
the bottom of the pot.

Remove the pot from the stove and pour the chocolate cream mixture
into a sturdy bowl (or the bowl of a standing mixer). Beat with an
electric mixer (or in a standing mixer, or by whisking vigorously)
for about two minutes. (It will take substantially longer if you are
doing this by hand.) The chocolate will fully integrate into the mix,
small bubbles will form, and it will begin to look glossy.

Rinse out your saucepan and pour the chocolate cream mix back into
the pot. Cook over a low heat for approximately ten minutes, whisking
constantly. The cream will thicken and reduce in volume during this
step.

Pour the hot chocolate cream mix into a storage container or heat-safe
serving dish and allow to cool first at room temperature and then in
the refrigerator for at least two hours.

Serve the chocolate cream cold.

Recipe by Marissa Nicosia

Recipe FROM: <https://rarecooking.com/2023/10/02/
to-make-chocolett-cream-lady-elizabeth-craven/>

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