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Le Cordon Bleu News, 02/01/2012
Smooth chocolate cream, cardamom flavored chantilly
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Recipe

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About this recipe

Discover this delicious, simple recipe which combines a sweet chocolate cream with the light spiciness of a cardamom Chantilly.
Recipe - Smooth chocolate cream, cardamom flavored chantilly

Serves: 6 To 8

In this recipe:

  • Dark chocolate
  • Whipping cream
  • Cardamom
  • Fresh mint leaves
  • Strawberries

 

Ingredients

Smooth chocolate cream

110 g dark or milk couverture chocolate (+ 33 % cocoa butter)
1 gelatin leaf (2 g)
Crème anglaise
125 ml milk
125 ml whipping cream
3 egg yolks
30 g sugar
Cardamom Chantilly
100 ml whipping cream, lightly whipped
5 g powdered sugar
1 g ground cardamom
Sarawak pepper (optional)
Decoration
fresh mint leaves
6 to 8 strawberries, depending on size
Caramel spiral (optional)
250 g sugar
150 g honey

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Method
  1. Smooth chocolate cream: Chop the chocolate and put it into a bowl. Soak the gelatin in cold water to soften. Prepare a crème anglaise. Bring the milk and cream to the boil. In another bowl, whisk the egg yolks with the sugar until the mixture is pale and thick. Pour a third of the hot milk/cream mixture onto the yolks and sugar and whisk well. Pour this custard mixture back into the saucepan, stirring constantly with a wooden spoon until the custard thickens and coats the spoon (do not bring it to the boil). Squeeze the gelatin leaves to remove excess moisture, and then stir into the crème anglaise. Pour the mixture onto the chopped chocolate and mix gently with a spatula. Divide the smooth chocolate cream between 4 serving glasses (filling to ¾ full) and refrigerate for 30 minutes.
  2. Cardamom Chantilly: Whisk the very cold cream. When it has thickened, add the powdered sugar and continue to whisk until the Chantilly is firm and holds on the whisk. Flavor with ground cardamom and Sarawak pepper (optional). Transfer into a pastry bag with a star pastry tip. Refrigerate until required.
  3. Caramel spiral (optional): In a saucepan, heat the sugar and honey until the sugar dissolves. Increase the temperature and cook for around 10 minutes to obtain a golden caramel. Make 6 - 8 caramel spirals: Prepare a sheet of parchment paper, dip a spoon in the hot caramel and let the syrup drizzle from the spoon onto the paper. Swirl the spoon to make the desired shape and leave to harden.
  4. To serve: Once the glasses of smooth chocolate cream are well chilled, pipe a wreath of cardamom Chantilly onto the top. Place a whole or half strawberry on the edge of each glass and decorate with mint. Just before serving, place a caramel spiral to one side of the serving glass (optional).

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