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🍰 Caribbean Chocolate Cream

485 kcal · 30 min · 4 servings

Ingredients

• 100 g dark chocolate
• 300 ml milk
• 200 ml whipping cream
• 40 ml brown rum
• 2 eggs
• 3 tbsp sugar
• 1 packet vanilla sugar
• 2 tsp cinnamon
• 6 sheets gelatin

Instructions

1. 1. Place the gelatin in a bowl of cold water and let it bloom.
2. 2. Carefully separate the eggs so you have distinct yolks and whites.
3. 3. Place a bowl with the egg yolks over a pot of hot water (bain-marie).
4. 4. Whisk the egg yolks with the sugar, vanilla sugar, and cinnamon until the mixture is creamy.
5. 5. Make sure the egg yolk mixture does not get too hot to prevent it from scrambling.
6. 6. Chop the chocolate into small pieces.
7. 7. Melt the chocolate pieces over the hot water bath while stirring constantly.
8. 8. Squeeze the water out of the soaked gelatin.
9. 9. Warm the gelatin together with the rum in a small saucepan until it has completely melted.
10. 10. Stir the liquid gelatin mixture into the egg yolk cream.
11. 11. Fold the melted chocolate into the cream.
12. 12. Continue stirring over the water bath until the cream begins to thicken slightly.
13. 13. Let the cream cool down.
14. 14. Whip the egg whites until stiff.
15. 15. Whip the cream until stiff as well.
16. 16. Gently fold the whipped cream into the cooled mixture.
17. 17. Gently fold the egg whites into the cream.
18. 18. Fill the cream into four bowls.
19. 19. Let the cream set in the refrigerator for at least 2 hours.

Nutrition per serving

• kcal: 485
• Protein: 12 g · Fett/Fat: 29 g · Carbs: 34 g