This cream, flavoured by white and dark chocolate makes a lovely celebratory pudding which you can make the day before and serve in pretty glasses which you can further flavour or decorate in many different ways. Perhaps match the liqueur flavouring the chocolate with the decorative toppings?
It is best to make the cream from the night before so they have a chance to chill. Each recipe makes enough for 6 but because you use both white and dark chocolate in the same glass, both recipes together serve 12.
You can add texture to each glass by using things like crushed ginger biscuits (I used a Greek melomakarono in each) amaretti biscuits, etc.
And, similarly, you can serve the creams with a variety of things like candied fruit, cocoa nibs, chocolate curls, cranberries, crushed roasted nuts, edible flowers, etc.
White chocolate – Ingredients (serves 6)
- 300ml double cream
- 300ml full fat milk
- 4 egg yolks
- 2 egg whites
- 50g caster sugar
- 2 tsp corn flour
- 175g white chocolate, finely chopped
- 30ml Gran Marnier, Cointreau or Kumquat liqueur
For the dark chocolate – ingredients (serves 6)
- 300ml double cream
- 300ml full fat milk
- 4 egg yolks
- 2 egg whites
- 50g caster sugar
- 1 tsp corn flour
- 175g dark chocolate (72 or 80% cocoa solids)
- 1 tsp cocoa powder
- 30ml Kirsch or Brandy
Method
The method is the same for both chocolates.
Bring the cream and milk to a medium heat and add the chocolate. Stir to melt.
In a bowl, beat the egg yolks, sugar, alcohol of choice and corn flour and cocoa in the case of the dark chocolate.
Add the hot cream and milk to the chocolate in a stream whisking all the time until fully incorporated.
Return the cream to the saucepan and cook stirring with a wooden spoon until you reach the consistency of a thick custard. Take from the heat and empty into an airtight container. Transfer to the fridge.
The following day, whisk the egg whites to a stiff meringue. Transfer 1/3 of each cream to a clean bowl or a piping back and fold the meringue with a spatula into each of the remaining 2/3 of the creams so you have an airy mousse.
Spoon alternatively into the glasses adding the texture elements and toppings of your choice.