Here’s my favorite dark chocolate creme with vanilla: this stuff is gooey, tacky, rich and deeply flavored. That sounds just the way I like it!
I have a confession to make: I’m not really a die hard chocolate fan.
And I also know that this might sound of strange maybe coming from a Belgian girl like me. But that’s why whenever I cook up something ‘chocolatey’ I want it my way. It’s all or nothing for me.
So this creme is a treat and I like it a lot. It’s also very easy to make and deeply flavored.
What’s your favorite chocolate then?
Dark chocolate, milk chocolate or white chocolate?
Did you know that white chocolate isn’t really chocolate? It consists of a mixture of ingredients such as sugar, cacao butter and milk fat to name just a couple of them. However chocolate isn’t in it. I suppose that there’s enough chemical stuff in it to make it look, taste and melt like real chocolate.
Just a fun fact.
Gooey Dark Chocolate Creme
You might say: hey, well it looks just like a chocolate mousse that hasn’t set properly.
But no mousse for me because I’m not after a chocolate mousse today.
I also want the chocolate to drip off my spoon like a glossy ganache once I dig into it. Nothing fluffy, airy and spongy like a classic mousse. Gooey and strong, that’s just how I like my chocolate treats.
Sure enough, if you keep this creme in the fridge for long enough, it might resemble something like chocolate mousse in the end. I just like the runnier version much more!
Are you looking for a proper chocolate mousse?
Then I can recommend Jen’s dark chocolate mousse with espresso over at Jen’s Reviews! I love the flavor combo of chocolate and coffee!
Check it out.
- 3,5 oz dark chocolate (100 g)
- 2 oz unsalted butter (55 g), diced
- 2 tbsp strong coffee or cream
- 1 drop vanilla extract
- 2 large eggs
- 2 oz caster sugar (55 g)
- Break or chop the chocolate up roughly and add the pieces to a heat resistant bowl together with the coffee, a tiny pinch of salt and the unsalted butter.
- Fill a saucepan with water and bring it to a good simmer. Then place the bowl with chocolate on top of it and let the chocolate and other ingredients melt. Stir regularly.
- Once melted, take the pan off the heat and let the melted chocolate cool a little. Discard the warm water, cool and rinse the saucepan with cold water and then add the caster sugar and the vanilla essence. Separate the eggs and add both yolks to the sugar saucepan. Pour the egg whites in a high cup (for later in this recipe).
- Place the saucepan with the egg yolks and sugar over low heat and stir well. Let the sugar slowly melt away in the yolks unit you get a very cream mixture. Make sure the sugar has fully dissolved and isn’t grainy anymore.
- Once this is done, take the yolks from the heat and let the mixture cool down. In the meantime whip the egg whites you poured into a high cup.
- Pour the egg yolk mixture in the bowl with the melted chocolate.
- Whisk well. The add the whipped egg whites.
- Whisk well again until the chocolate is well combined. Then pour the chocolate creme into separate ramekins or little bowls. Place them in the fridge for 2 hours to chill. Serve cold.