Diana's Desserts - www.dianasdesserts.com

White Chocolate Cream with Dark Chocolate Sauce

in Diana's Recipe Book

Average Rating: 
(total ratings: 1)
[Read reviews] [Post a review]
Servings: 6
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

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


Reviewer: Cornelia Sltz
What do you think about white chocolate cream with milk chocolate sauce and other variations?


Add Your Review

  YOUR NAME (required)
 (Very Good)
 (Could be Better)
  RATING (required)

More Recipes in this Section