Chocolate & whiskey cream
- 250 g cream 35% fat
- 60 g sugar
- 20 g cornstarch
- 100 g egg yolk
- 10 g whiskey
- 100 g dark chocolate
Pour the cream into a saucepan together with the sugar, the cornstarch, the egg yolk and the whiskey. Then mix it well and while mixing bring it to a boil to cook and thicken it.
Once boiled add the dark chocolate and mix it till completely smooth and emulsified. Now pour it into a bowl and let it set in your fridge.
Once it's set beat it for 15 seconds with a whisk. Then transfer it into a piping bag and keep it in your fridge for later. This recipe works great for fillings and decorations and it’s super stable.Â
