Chocolate and wine cream recipe
Chocolate and Wine Cream recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
|250 g||granulated sugar|
|250 ml||white wine|
|juice of 1/2 lemon|
|600 ml||double cream or whipping cream|
|150 g||grated dark chocolate|
Combine sugar, white wine and lemon juice in a saucepan. Stir over a medium heat until the sugar has dissolved.
Stir in the cream, bring to the boil and simmer for 5 minutes.
Add the rosemary sprig and chocolate and keep stirring until the chocolate has completely melted. Bring back to a simmer and simmer gently for about 25 minutes, Stir occasionally and cook until thickened. Remove rosemary sprig.
When the mixture is dark and thick, remove it from the heat and set aside to cool slightly. Strain into a jug and leave to cool completely.
To serve pour into 8 small ramekins or small glasses and refrigerate until set.
ca. 45 min
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