Choco-brown creams

Choco-brown creams

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Chocolate, whipped cream, brown ... Too good!


  • For the chocolate cream:
  • 200 g grated dark chocolate
  • 4 egg yolks
  • 60 g caster sugar
  • 30 cl UHT liquid cream
  • For whipped cream:
  • 30 cl of whipping cream
  • 40 g caster sugar
  • 4 c. chilled chestnuts


Cream: whip the yolks and sugar. Warm up the cream and pour over this mixture. Heat for 10 minutes over low heat without stopping. Pour over the chocolate and turn to obtain a homogeneous cream. Pour into cups and place in a cool place. Whipped cream: put the cream 15 minutes in the freezer. Whip it by adding the sugar at the end. Carefully integrate half of the broken chestnuts. Spread the whipped cream over the cream. Decorate with the rest of chestnuts.