No. 22
A milk and dark chocolate cream with capers, set until firm and finished with caviar.
- Caviar
- 20 g
- Steps
- 5
- Energy
- 317 kcal
Ingredients
Tick each ingredient as you gather it.
Method
Heat the heavy cream in a saucepan to about 80°C (176°F). Do not let it boil.
Take the cream off the heat. Add the chopped milk and dark chocolate, the cream cheese, powdered sugar and capers, and leave for about a minute so the chocolate softens and melts.
Blend thoroughly with an immersion blender until completely smooth and glossy.
Refrigerate for several hours, until fully cooled and set to a firm, creamy consistency.
To serve Caviar 20 g
- Just before serving, spoon a little black caviar over the chilled chocolate cream. Serve immediately.
Nutrition Per 100 g
- Energy
- 317 kcal
- Protein
- 4.6 g
- Fat
- 27.9 g
- Carbohydrates
- 17.8 g
Next recipe · No. 23
