- 2 cups [500 mL] heavy whipping cream [35%]
- 1/3 cup [75 g] super fine sugar
- 1 vanilla pod
- 3/4 cup [190 mL] sour cream
- 2 teaspoons [10 mL] unflavored gelatin
- 3 tablespoons [45 mL] water
- 1 3/4 ounces [50 g] dark chocolate
Marbled Chocolate Shapes
- A little white chocolate
- A little black chocolate
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- Pour cream into a medium saucepan; add super fine sugar.
- Half vanilla pod; add to cream.
- Heat mixture over low heat to completely melt sugar, then bring mixture to a boil.
- Lower heat and leave to simmer slowly for 2 to 3 minutes.
- Remove casserole from heat; remove and throw away vanilla pod pieces.
- Well mix sour cream into hot mixture.
- Into a small heat-safe bowl, sprinkle gelatin over water; set gelatin aside until swollen and spongy.
- Then trasfer bowl over hot yet not boiling water; stir to completely dissolve gelatin.
- Well mix gelatin into creamy mixture, then pour half of creamy mixture into a clean bowl.
- Melt then well mix melted dark chocolate into one half of creamy mixture.
- Evenly pour chocolate cream into 4 individual see-through glass serving bowls.
- Refrigerate for 15 to 20 minutes, until just set.
- Meanwhile, reserve vanilla cream mixture at room temperature.
- When chocolate cream is set, delicately evenly spoon reserved vanilla cream over chocolate cream.
- Refrigerate until vanilla cream is well set.
- Meanwhile, prepare decorating marbled chocolate shapes.
- Serve each cream bowl decorated with marbled chocolate shapes.
Marbled Chocolate Shapes
- Into separate small casseroles, melt a little white chocolate and a little black chocolate.
- Slowly pour melted dark chocolate onto a piece of parchement, spreading chocolate.
- Pour melted white chocolate into a paper piping bag and snip off the tip.
- Pressing, decorate dark chocolate with melted white chocolate, drawing parallel lines approximately 1-inch [2.5-cm] apart over dark chocolate.
- When white chocolate is firm yet not hardened, using the tip of a short sharp knife or a wooden pick, marble white chocolate into dark chocolate.
- When firm but not too hard, using a small shaped cutter or a sharp knife, cut chocolate into desired shape, such as hearts.
- Refrigerate chocolate shapes until really firm.
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