Easter Chocolate Cream

A delightful Easter dessert for the youngest guests. The preparation is quick and very simple, just make sure you have fresh eggs on hand. The given quantities will yield 5 larger glasses or 10 smaller portions.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 5

Ingredients

  • 100 g chocolate, dark

  • 50 g chocolate, dark

  • 4 pieces Egg, fresh

  • 2 spoons Powdered sugar

  • 1 dl Sweet cream

  • pieces chocolate, dark

Steps

  1. Melt the chocolate over a water bath and let it cool to room temperature.

  2. Separate the egg whites from the yolks. Whisk the egg whites until foamy, then add powdered sugar and continue whisking until you get a firm and shiny meringue.

  3. Whisk the yolks until frothy and mix them into the melted chocolate. Then, fold in a quarter of the meringue and four tablespoons of cream. Finally, gently and slowly fold in the remaining meringue.

  4. Pour the prepared cream into glasses and refrigerate for at least two hours.

  5. Before serving, whip the cream (1 dl) and dollop it onto the chilled cream. Decorate the dessert as desired with chocolate eggs, candies, marzipan figures, etc.

Nutrition Information (Per 100g)

  • Calories: 287.94 kcal
  • Fat: 15.77 g
    • Saturated Fat: 7.78 g
  • Carbohydrates: 24.44 g
    • Sugars: 19.77 g
  • Protein: 8.66 g
  • Fiber: 2.22 g