Cream Chocolate
A luxurious Victorian-era dessert that bridges the gap between a rich chocolate custard and a delicate Bavarian cream. This molded treat combines a silky base of egg yolks and heavy cream with grated chocolate, set to a perfect wobble with gelatin and perfumed with a sophisticated dual note of vanilla and rose. The result is an elegant, cooling dessert with a velvety mouthfeel, best served chilled from an intricate mold.
Ingredients
- 6 large Egg yolks (Originally '6 fresh egg daal (yolks)'.)
- 6 cups Heavy cream (Originally '1.5 seer'. Divided use (3 cups for cooking, 3 cups added later).)
- 2 1/4 cups Granulated sugar (Originally '0.5 seer'.)
- 3 ounces Dark chocolate (Finely grated. Originally '7.5 tolas'.)
- 3 tablespoons Unflavored gelatin (Originally '3.5 tolas isinglass'. Substituted with gelatin powder.)
- 1/2 cup Water (For blooming gelatin. Originally '1 paasher'.)
- 1 teaspoon Vanilla extract (To taste.)
- 1/4 teaspoon Rose essence (To taste.)
Instructions
- 1In a large bowl, beat the egg yolks thoroughly until they become thin and pale. Add 3 cups (half of the total amount) of the heavy cream, the grated chocolate, and the sugar to the yolks. Mix well to combine.
- 2Transfer the mixture into a jug or a deep heat-proof bowl. Place this vessel into a pot of boiling water (double boiler method) on the stove. Ensure the vessel is suspended or positioned so that the boiling water does not splash inside. Stir continuously with a silver or wooden spoon until the mixture thickens into a custard.
- 3Once thickened, remove from heat. Strain the mixture through a fine sieve to remove any lumps. Stir in the remaining 3 cups of heavy cream.
- 4Soak the gelatin in the water in a small saucepan for 15 minutes to bloom. Place over low heat (originally 'on coals') and stir until completely dissolved. Remove from heat and let it cool slightly.
- 5Pour the dissolved gelatin into the chocolate cream mixture and stir well to combine. Add vanilla extract and rose essence to taste.
- 6Pour the mixture into wet molds. Place in the refrigerator (originally 'on ice') for at least 4 hours or until firmly set.