Marble cream with chocolate wafer

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Roughly chop the chocolate and melt in a hot water bath. Dip the waffles halfway into the chocolate, let them drip off, place them on a piece of baking paper and chill them.

2. 2

   Keep the rest of the chocolate liquid.

3. 3

   Bring milk to the boil and remove from the stove. Cream egg yolks, sugar and vanilla sugar with the whisks of the mixer. Stir in hot milk bit by bit. Pour egg milk into the pot. Heat with a wooden spoon over low heat while stirring constantly until the egg milk becomes creamy.

4. 4

   (Do not boil! The egg yolk will curdle.)

5. 5

   Squeeze out the gelatine and gradually dissolve in the hot cream while stirring. Halve the cream, fold the remaining liquid chocolate into one half and let both cool while stirring occasionally (best in an ice cube bath).

6. 6

   Whip the cream until stiff. As soon as the creams start to gel, fold in half the cream at a time. Rinse six moulds (approx. 200 ml each) with cold water. Pour in both creams alternately and marble with a fork.

7. 7

   Cover and chill for about 4 hours.

8. 8

   Dip the moulds briefly in hot water and carefully turn them over onto dessert plates. Serve with the chocolate wafers.

Nutrition Facts

KCAL
380 kcal

CARBS
31 g

FATS
24 g

PROTEINS
8 g