Iced chestnut cream

Name: Iced chestnut cream
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 2 fresh egg yolks; 25 g Sugar; 1 package Vanillin sugar; 175 g Chestnut cream; 350 g Whipped cream; 100 g Dark chocolate coating; 8 Cupcake forms (each approx. 100 ml); 7-10 Tbsp Cling film

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

2 fresh egg yolks
25 g Sugar
1 package Vanillin sugar
175 g Chestnut cream
350 g Whipped cream
100 g Dark chocolate coating
8 Cupcake forms (each approx. 100 ml)
7-10 Tbsp Cling film

Directions

1
Whisk the egg yolks, sugar and vanilla sugar with the whisk of the hand mixer for 5-8 minutes until thick and creamy. Stir in chestnut cream. Whip cream until stiff and fold in. Freeze the mixture for 40-45 minutes.
2
Chop the couverture and melt in a hot water bath. Let it cool down a little. Using a fork, quickly stir the liquid chocolate glaze into the frozen chestnut cream with a fork (the glaze will quickly set).
3
Pour the chestnut mixture into the moulds or cups. One after the other, sprinkle with the rest of the couverture and pull it through lightly with a fork at the top. Cover with foil and freeze for about 2 hours. Let thaw for 20-30 minutes, then serve.