Diana's Desserts - www.dianasdesserts.com
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White Chocolate Cream with Dark Chocolate Sauce
in Guest Recipe Book
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Average Rating:
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Servings: 6 |
Ingredients: ![]() For White Chocolate Cream: 7 gelatin leaves, soaked in cold water 6 oz. white chocolate 10 oz. heavy cream 4 egg whites 4 oz. sugar 2 tbsp. Kirsch, or cherry extract or flavoring For Dark Chocolate Sauce: 6 tablespoons unsalted butter 1/4 cup heavy cream 5 tablespoons bittersweet cocoa powder 1 tablespoon granulated sugar, or to taste |
Instructions: For White Chocolate Cream: Dissolve gelatin in pan in bain marie. Place chocolate in top half of double boiler; melt. Remove from heat; add dissolved gelatin. Let cool. Whip cream to soft peaks. Beat egg whites, gradually adding sugar, to stiff peaks. Fold meringue into whipped cream; fold in chocolate. Reserve at room temperature. For Dark Chocolate Sauce: In a small saucepan melt the butter over moderately low heat. Add the heavy cream, cocoa powder, and sugar and cook, stirring, until mixture is smooth. Cool until warm. To serve: Spoon the chocolate sauce into six stemmed glasses. Using two large tablespoons dipped in hot water, place 1 to 2 dollops of the white chocolate mixture on top of the dark chocolate sauce. *There is a small risk associated with using raw or lightly cooked eggs. Please use only properly refrigerated, clean, sound-shelled, AA- or A-grade eggs. |
Source: DianasDesserts.com |
Date: June 18, 2002 |
Reviews
Reviewer: Cornelia Sltz
Rating:![](assets/images/rating-plate-md-cream-1.gif)
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Review:
What do you think about white chocolate cream with milk chocolate sauce and other variations?
Rating:
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![](assets/images/rating-plate-md-cream-1.gif)
![](assets/images/rating-plate-md-cream-1.gif)
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Review:
What do you think about white chocolate cream with milk chocolate sauce and other variations?