1 1/3 cup | cream 15% | 330 mL | |
140 g | bittersweet chocolate, chopped | ||
3 | egg yolks | ||
1/4 cup | sugar | 55 g | |
plastic wrap |
A hand-held or stand mixer will make things easier for this recipe.
per 1 serving (90 g)
Amount % Daily Value |
Calories 270 |
Fat 17 g 26 % |
Saturated
9.3 g
47 % |
Cholesterol 130 mg |
Sodium 30 mg 1 % |
Carbohydrate 26 g 9 % |
Fibre 2 g 6 % |
Sugars 21 g |
Net Carbs 24 g |
Protein 4 g |
Vitamin A 11 % |
Vitamin C 1 % |
Calcium 7 % |
Iron 7 % |
Food Group | Exchanges |
---|---|
Meat and Alternatives | 0 |
Fats | 3 |
Other Foods | 1 ½ |
The flavour was great if you're a chocolate lover. Too rich for hubby but I devoured it. I didn't heat up the cream enough to melt the chocolate properly, but it still tasted great.
My husband said it's the best he's ever had, I made it for his birthday. Big hit! My only confusion was how hot to make the cream, next time I want to get it hotter so it does a better job of melting the chocolate when it's removed from the heat. I was afraid it would boil. Might try a dairy thermometer. Served it with lightly whipped Chantilly cream made from what was left in the container.