Suhaida

Preparing chocolate cream is an essential process to achieve a decadent and savory dessert. We start by heating 500 ml of cream over low heat, ensuring it doesn't reach boiling point, just warming it up. Once the cream is warm, we carefully add 400 g of cooking chocolate, cut into small pieces for easier melting. We constantly stir with a spatula or whisk to avoid lumps and ensure a smooth texture. After the chocolate has completely melted, we let the mixture simmer gently for 3-4 boils to enhance the flavor. Once we have a homogeneous cream, we let it cool to room temperature, then transfer it to the refrigerator, where it will stay until the next day to set.

As for the chocolate cups, we turn our attention to the cooking chocolate, which we melt over low heat, adding 4 tablespoons of water. This addition of water helps achieve a smoother and more manageable chocolate. Once the chocolate is completely melted, we add 20 g of Rama margarine, which will give a nice shine to the cups. It is important for the chocolate to be thicker so that it can be easily spread into the prepared molds. We place plastic wrap in the muffin molds and, using a spoon, pour the chocolate, ensuring we cover the walls of the mold well. After we are done, we let the molds cool and set in the refrigerator overnight.

The next day, we take care of the chocolate cream that has been in the refrigerator. We take it out and whip it at high speed for 5 minutes until it becomes airy and fluffy. Separately, we mix the remaining 100 ml of cream with a packet of cream stabilizer to give it stability. We gradually add the whipped cream to the chocolate cream, continuously mixing to achieve a uniform and airy composition.

After we finish the cream, we take out the chocolate molds which should now be well set. We fill each cup with the chocolate cream, being careful not to fill them to the brim. On top, we pour a thin layer of melted chocolate, which will act as a lid. These delicious cups will go back to the refrigerator to allow the lid to set well. After the cooling time has passed, we carefully turn out the cups from the molds and enjoy an irresistible dessert that will surely impress anyone who tastes it. It is a perfect treat for any occasion!

 Ingredients: Ingredients for cream: 600 ml of Megle or Hulala whipped cream, 400 g of cooking chocolate, 1 packet of whipped cream stabilizer, 1 bottle of rum essence. Chocolate baskets: 450 g of cooking chocolate, 4 tablespoons of water, 20 g of Rama (butter).

 Tags:  unt chocolate vegetarian recipes