Two kinds of chocolate creams with brioche biscuits

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   For the dark cream, heat 50 g cream (do not boil!). Remove from the stove. Break the dark chocolate into pieces. Melt in the cream while stirring. Cream 1 egg yolk with 2 tbsp. sugar.

2. 2

   Stir in chocolate cream in a thin stream. Stir in half the mascarpone.

3. 3

   For the light cream, also heat 50 g cream and remove from the heat. Break the white chocolate into pieces. Melt in the cream while stirring. Cream 1 egg yolk with 1 tbsp. sugar. Stir in chocolate cream in a thin stream.

4. 4

   Stir in the rest of the mascarpone.

5. 5

   Beat 100 g cream with vanilla sugar until stiff. Fold half of it into the dark cream, the rest into the light cream. Pour each mixture into a piping bag. Place in glasses and chill for about 15 minutes.

6. 6

   Coarsely crumble the speculoos and sprinkle with Cointreau (alternatively with espresso or orange juice). In four to six glasses (250 ml each) alternately layer dark cream, cookie crumbs and white cream until the creams and crumbs are used up.

7. 7

   Keep cold until serving and decorate as you wish with chocolate code, mint or cocoa.