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Suggest a better descriptionWhip egg yolks and sugar a few minutes in a platter/wide bowl.. Mix milk, shredded chocolate and cocoa in a pot, bring to a boil. Add milk mixture to the eggs, while stirring the eggs. Pour everything back into the pot, heat while stirring, until it starts to thicken. Pour the mix back to the bowl, stir until it has cooled some. The gelatine has been in cold water for 90 minutes, squeeze the water out of it, and dissolve it in 2 dl (0.2 c) boiling water. Pour the dissolved gelatine into the mix while stirring. Whip the cream. When the chocolate mix starts to thicken, cut the whipped cream into it. Take a mould through running water and then sugar it. Pour the chocolate cream into the mould. Let it stand in a cold place for 3-4 hours. Loosen the sides with a knife, turn the mould upside down to get the cream on a serving platter. **This last recipe is from an old cook book, published in 1937. It is not as exact as Im used to. Ive changed decilitres into cups (hopefully correctly!)and grams into ounces (weight, not fluid). Recipe by: Helle G. Paulsen
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Serving Size: 1 Serving (634g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1724 | ||
Calories from Fat: 1299 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 144.4g | 193 % | |
Saturated Fat 52g | 260 % | |
Monounsaturated Fat 63.9g | ||
Polyunsanturated Fat 22.9g | ||
Cholesterol 6713mg | 2066 % | |
Sodium 261.1mg | 9 % | |
Potassium 593mg | 16 % | |
Total Carbohydrate 19.5g | 6 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 19.5g | ||
Protein 86.3g | 123 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1724
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