Two kinds of chocolate cream

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Chop 200 white and 200 dark chocolate glazes separately and melt over a warm water bath. Stir sugar and 125 g of sour cream into the dark chocolate. Stir 125 g of sour cream into the white chocolate. Squeeze the gelatine well. Dissolve carefully, stir half of the gelatine into the dark mass, stir the remaining gelatine into the light mass. Whip the cream until stiff, fold half of the cream into the creams. Place 4-6 glasses at an angle in egg cartons (or similar). Layer the creams alternately. Chill for about 2 hours. Chop 50 g dark and white couverture each, melt separately. Spill the chocolate coating alternately on a marble board and allow to set. Use a spatula to remove the rolls. Decorate the cream with it

2. 2

   With 6 people:

3. 3

   2 hours waiting time

Nutrition Facts

KCAL
740 kcal

CARBS
51 g

FATS
55 g

PROTEINS
10 g