Subj : Lady Elizabeth Craven's Chocolett Cream To : All From : Ben Collver Date : Fri Jul 19 2024 09:53:41 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: MMMMM .