Noble Chocolate Cream with Pistachios

Name: Noble Chocolate Cream with Pistachios
Prep time: 30 min
Cook time: 360 min
Total time: 390 min
Yield: 4 Portionen
Ingredients: 100 g Bittersweet chocolate; 200 g Whipping cream; 2 piece Eggs (size M); 2 piece Egg yolks (size M); 7 tbsp Sugar; 4 piece Physalis; 25 g Pistachios chopped

Dessert

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Cook Time

6 h 30 min

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This chocolate cream is a true delight for all chocolate lovers! The combination of fine dark chocolate and creamy cream, refined with eggs and sugar, results in an incredibly tender and aromatic dessert. Preparation in the Thermomix® is child's play and is guaranteed to succeed. Perfect for festive occasions or simply as a small reward in between. The caramelized sugar crust provides a crunchy contrast to the soft cream. Garnished with physalis and chopped pistachios, this cream becomes a real eye-catcher. An absolute must for every chocolate fan!

Ingredients (7 ingredients)

100 g Bittersweet chocolate
200 g Whipping cream
2 piece Eggs (size M)
2 piece Egg yolks (size M)
7 tbsp Sugar
4 piece Physalis
25 g Pistachios chopped

Preparation (8 steps)

Chop chocolate

Thermomix® Setting

5 sec/Speed 5

Coarsely break 100 g bittersweet chocolate into pieces and put into the mixing bowl. Chop for 5 sec./speed 5. Transfer and set aside.

Heat cream

Thermomix® Setting

3 min/194°F/Speed 1 90

Put 200 g whipping cream into the mixing bowl and heat for 3 min./90°C/speed 1.

180

Melt chocolate

Thermomix® Setting

2 min/122°F/Speed 2 50

Add the chopped chocolate back to the hot cream in the mixing bowl and stir for 2 min./50°C/speed 2 until the chocolate is completely melted. Transfer and let cool.

120

Stir eggs and sugar

Thermomix® Setting

20 sec/Speed 3

Put eggs, egg yolks and 3 tbsp sugar into the mixing bowl and stir for 20 sec./speed 3.

Add chocolate-cream mixture

Thermomix® Setting

10 sec/Speed 2

Add the cooled chocolate-cream mixture to the eggs in the mixing bowl and stir for 10 sec./speed 2.

Cook creme brûlée

Preheat the oven to 125 degrees Celsius top/bottom heat. Place 4 shallow molds on the baking tray of the oven and fill with the mixture. Slide the baking tray into the oven and pour in enough hot water so that the molds are 2/3 in the water. Cook the crème brûlée for 50 to 60 minutes.

Cool and refrigerate

Remove the crème brûlée from the oven, let cool and then refrigerate for about 3 hours.

Caramelize and garnish

Before serving, sprinkle the crème brûlée with 1 tbsp of sugar each and caramelize with a gas burner. Garnish with 1 physalis and chopped pistachios each and serve.