Chocolate cream hearts

Name: Chocolate cream hearts
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 4 sheets Gelatine; 200 g Whipped cream; 200 ml Milk; 1 package Vanillin sugar; 35 g Sugar; 50 g Dark chocolate coating; 2 TABLESPOONS Forest honey; 1 One piping bag

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

4 sheets Gelatine
200 g Whipped cream
200 ml Milk
1 package Vanillin sugar
35 g Sugar
50 g Dark chocolate coating
2 TABLESPOONS Forest honey
1 One piping bag

Directions

1
Soak gelatine in cold water. Bring cream, milk, vanillin sugar and sugar to the boil in a saucepan over medium heat. Remove from the heat and let it cool down for about 5 minutes. Squeeze the gelatine and dissolve in the hot cream. Rinse 2 heart shapes (approx. 200 ml content) with cold water. Pour in the cream mixture and let it cool down.
2
Keep cool overnight. Coarsely chop the chocolate coating and melt over a warm water bath. Dip panna cotta moulds into hot water up to the edge. Loosen the panna cotta at the edge and turn out onto the plates. Put the liquid couverture in a piping bag and draw stripes over the hearts. Pour honey around the hearts
3
Preparation time approx. 30 m minutes. 12 hours waiting time