Iced chestnut cream with chocolate

Name: Iced chestnut cream with chocolate
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 2 fresh egg yolks (Gr. M); 25 g Sugar; 1 package Vanilla sugar; 175 g Chestnut cream (glass); 350 g Whipped cream; 100 g Dark chocolate; 8 Cupcake molds; 7-10 Tbsp Cling film

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

2 fresh egg yolks (Gr. M)
25 g Sugar
1 package Vanilla sugar
175 g Chestnut cream (glass)
350 g Whipped cream
100 g Dark chocolate
8 Cupcake molds
7-10 Tbsp Cling film

Directions

1
Whisk the egg yolks, sugar and vanilla sugar with the whisks of the mixer for 5-8 minutes until thick and creamy white. Stir in the chestnut cream. Whip cream until stiff and fold in portions. Pour into a metal bowl and freeze for 40-45 minutes.
2
Roughly chop the chocolate and melt in a hot water bath. Let it cool down a little. Stir the liquid chocolate, up to about 2 tbsp. for decoration, into the frozen chestnut cream with a fork, so that streaks appear (the chocolate quickly becomes solid).
3
Fill the chestnut cream into the cupcake moulds or cappuccino cups. One after the other, sprinkle with the rest of the chocolate and gently pull through with a fork. Cover with foil and freeze for about 2 hours.
4
Remove from the freezer 20-30 minutes before serving and let thaw.