Chocolate Cream

Cuisine: American

Category: sweet

Servings: 6


7 gelatin leaves, soaked in cold water
6 oz. white chocolate
10 oz. heavy cream
4 egg whites
4 oz. sugar
2 tbsp. kirsch


Dissolve gelatin in pan in bain marie. Place chocolate in top half of double boiler; melt. Remove from heat; add dissolved gelatin. Let cool. Whip cream to soft peaks. Beat egg whites, gradually adding sugar, to stiff peaks. Fold meringue into whipped cream; fold in chocolate. Reserve at room temperature.

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