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🍰 Chocolate Hearts with Vanilla Cream

442 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Break the chocolate into small pieces.
  2. 2. Measure out 250 milliliters of milk.
  3. 3. Set aside two tablespoons of the measured milk.
  4. 4. Whisk two tablespoons of cornstarch into the two tablespoons of reserved milk until smooth.
  5. 5. Heat the remaining milk (230 milliliters) in a saucepan.
  6. 6. Stir the chocolate pieces into the warm milk.
  7. 7. Bring the mixture to a boil.
  8. 8. Stir the prepared cornstarch mixture into the chocolate milk.
  9. 9. Let the cream simmer gently for one minute.
  10. 10. Separate an egg: Carefully separate the yolk from the white.
  11. 11. Whip the egg white until very stiff peaks form.
  12. 12. Gently fold the whipped egg white into the chocolate cream.
  13. 13. Fill the mixture into two heart-shaped pudding molds.
  14. 14. Sprinkle the hearts with one teaspoon of vanilla sugar.
  15. 15. Place the molds, covered, in the refrigerator until the hearts are set.
  16. 16. Take two tablespoons of the remaining milk for the vanilla sauce.
  17. 17. Whisk these two tablespoons of milk with the remaining cornstarch.
  18. 18. Bring the rest of the milk to a boil with vanilla sugar.
  19. 19. Stir the prepared cornstarch mixture into the boiling milk.
  20. 20. Stir the previously separated egg yolk into the sauce.
  21. 21. Let the vanilla sauce cool down.
  22. 22. Unmold the cold chocolate pudding hearts onto a plate.
  23. 23. Pour the cooled vanilla sauce around the hearts.
  24. 24. Garnish the dish with raspberries and a mint leaf.
  25. 25. Decorate everything lightly with cocoa powder.

Nutrition per serving