What’s not to love about chocolate and cream?
Temperature is key here: The cream should be thick and very cold when you whisk in the slightly cooled liquid chocolate. If the cream isn’t cold enough and the chocolate is too hot, the mixture will melt. If the cream is too cold and the chocolate has cooled too much, the chocolate will solidify. You also want to avoid over whipping the cream to keep this dessert luscious and creamy. Even if you don’t nail the texture the first time, it’ll still be delicious.
- 1 ½ cups heavy cream
- 3 ½ ounces bittersweet
- Chocolate, preferably 71% cacao, finely chopped, plus additional for garnish
- Whisk the cream in a large metal bowl until thick but before soft peaks form. Transfer to the freezer.
- Fill a medium saucepan with an inch of water and bring to a simmer. Put the chocolate in a large heatproof bowl and set over the saucepan; do not let the bottom of the bowl touch the water. Melt the chocolate, stirring occasionally, then remove from the heat. Let cool. The chocolate should be cool and liquid and not yet solidified.
- Whisk the cold cream continuously while adding the chocolate in a slow, steady stream. When the chocolate is fully incorporated, freeze the mixture for 2 minutes. Divide among 4 serving bowls and let stand for a few minutes before serving. Shave chocolate over the chantilly for garnish.
As featured in the Spring 2017 Edition of Beekman 1802 Almanac Magazine. For more check out Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten and Genevieve Ko. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited.