Frozen Chocolate Cream
I enjoyed making this recipe. After tasting it, I noticed it wasn't overly sweet, but it still had a lot of flavor which is what I prefer. It is a fun and delicious recipe to share with family and friends. I think it would make a wonderful treat for the summer months.
Servings:
5
yield(s)
Prep Time:
20
mins
Ingredients
-
1
tbsp
unflavored gelatin
(7g (bakers measurement))
-
1/4
cup
milk
(85g (bakers measurement))
-
1 1/2
cup
milk
(363g (bakers measurement))
-
1/2
cup
sugar
(115g (bakers measurement))
-
1/8
tsp
salt
(.75g (bakers measurement))
-
1 1/2
oz
unsweetened chocolate
(1.5oz (bakers measurement))
-
18
g
egg yolk
(18g (bakers measurement))
-
30
g
egg white
(30g (bakers measurement))
-
1
cup
whipping cream
(240g (bakers measurement))
-
81
g
marshmallow
(81g (bakers measurement))
Instructions
-
Sprinkle gelatin over ¼ cup milk to soften.
-
In a saucepan combine 1 ½ cups milk, sugar, salt, and chocolate; heat, stirring constantly, until chocolate melts.
-
Blend a little hot mixture into the egg yolk; return all to the saucepan.
-
Cook for a minute (do not boil.) Add gelatin and stir until dissolved.
-
Chill until partially set.
-
Beat egg whites until peaks fold over. Fold egg white, whipped cream, marshmallows, and walnuts into the gelatin mixture.
-
Divide into 5 ounce drinking cups; freeze until firm
Recipe Notes
I think using marshmallow fluff next time would combine better