Paris whipped cream
8. September 2012
There are many recipes for this chocolate whipped cream, but also thanks to its simplicity, it is easy to see how it differs. It's just the quality of chocolate. Some recipes use cocoa, sugar, butter, why not if cocoa is good. Also someone uses milk chocolate ...
A good 80 g of chocolate is enough for the cream crucible (250 ml), the recipe is a little bit more and the whipped cream is a little bit truffle cake, it is very dense and in a little while watery, so be careful not to jump around. So do not worry and be sure the recipe will work even if you give it a smaller share of chocolate ...
The recipe is designed for a chocolate-lemon meringue , a cake that I made for a friend for my birthday ... so that a lot of cream and a bigger share of chocolate ...
15 minut
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1.
Burn chocolate into a large glass or stainless steel bowl that will fit you to the pot; it will have to dissolve chocolate in a water bath. Place the bowl on a pot with a little water (2 cm) and bring it to boil, but do not cook, let it just pull. Pour the chocolate with a portion of the cream so it is almost sunk and wait for the chocolate to dissolve.
2.
Mix the cream with chocolate well and, when the mixture is smooth, add the remaining part of the cream, mix and allow to cool. Chocolate cream should be allowed to cool well before you whack it. After cooling, the cream is much thicker, I added 4 consistency images.
3.
Whisk the whipped cream and stick to the rules that apply to common whipped cream and whites, whisk at the lowest possible performance. It takes longer, but it creates much smaller bubbles and the snow and the whipped cream are so stronger and more stable.
