Chocolate cream in a glass

Name: Chocolate cream in a glass
Ingredients: 100 g milk chocolate; 100 ml cream; 2 egg whites; 3 tablespoons sugar; strawberry jelly; 300 g strawberries; 1 packet of transparent jelly cake mix; 3 tablespoons sugar

Dessert - Chocolate cream in a glass by stefania K. - Recipia

Chocolate Cream in a Glass is a simple dessert with two components prepared separately: a light chocolate cream and a strawberry jelly. The cream is made with just a few ingredients, while the jelly adds a fresh flavor and a pleasant color to the dessert. The layers are assembled directly in glasses, and the dessert needs to chill in the fridge for about two hours before serving. The recipe is inspired by Vio from the Recipe Notebook. Quick Info Total time: approximately 2 hours and a few minutes for preparation, as the dessert must chill in the fridge for about 2 hours Preparation time: not specified exactly; components are prepared in a few minutes Cooking time: approximately 1 minute for making the jelly, plus heating the cream and chocolate mixture until it starts to boil Servings: number not specified and depends on the size of the glasses Difficulty: easy Recipe type: glass dessert, with chocolate and strawberries Ingredients For the chocolate cream 100 g milk chocolate 100 ml cream 2 egg whites 3 tablespoons sugar For the strawberry jelly 300 g strawberries 1 packet of clear jelly 3 tablespoons sugar 250 ml water Instructions 1. Break the milk chocolate into smaller pieces. Place the pieces in a saucepan along with the cream and put the pan on the heat. 2. Heat the mixture until it starts to boil. Remove the pan from the heat and stir until the chocolate is completely melted and the cream is smooth. 3. Allow the chocolate cream to cool. It is important not to add the egg whites to hot cream. 4. In the meantime, whip the egg whites with the 3 tablespoons of sugar. Continue until you achieve a glossy meringue. 5. Fold the meringue into the cooled chocolate cream. Mix until the two components are well combined. 6. For the strawberry jelly, blend the strawberries until you obtain a strawberry puree. 7. In a separate bowl, mix the packet of clear jelly with the 3 tablespoons of sugar and 250 ml of water. 8. Heat the mixture on the stove for about 1 minute. After this time, add it to the blended strawberries and mix well. 9. Start layering the dessert in the glasses. Add a layer of chocolate cream, followed by a layer of strawberry jelly. 10. Continue with a second layer of chocolate cream, and top it off with strawberry jelly. 11. Place the glasses in the fridge for about 2 hours before serving. Why I Make This Recipe Often This dessert is perfect when I want something prepared in glasses, without baking and without a long list of ingredients. The chocolate cream is quick to prepare, and the strawberry jelly balances the sweet taste of the chocolate. Plus, the glasses can be put directly in the fridge until serving. The recipe is practical because the two components can be prepared one after the other, without complicated steps. However, the cooling time must be respected for the layers to be pleasant when served and for the dessert to be well chilled. Tips Let the chocolate cream cool before adding the egg whites. If it is too hot, the meringue may lose its volume, and the cream will not be as airy. Mix the chocolate and cream after removing the pan from the heat, until no chocolate pieces remain. This way, the cream will have a uniform texture. For the meringue, whip until it becomes glossy, as mentioned in the original recipe. Do not add the sugar after the meringue is finished; it should be mixed together with the egg whites. The jelly is added to the blended strawberries after the jelly and water mixture has been heated for about 1 minute. Since the egg whites remain uncooked in this recipe, it is best to use very fresh eggs and keep the dessert refrigerated. Substitutions The original recipe uses milk chocolate, cream, strawberries, and clear jelly. No substitutions are indicated in the source for these ingredients, and changing them may alter both the texture of the cream and the consistency of the jelly. If you use another type of chocolate, the amount of sugar and the final taste may change. Therefore, to keep the recipe as close to the original as possible, use milk chocolate. Variations The dessert can be layered in glasses of different sizes, but the number of servings will vary based on their capacity. For smaller glasses, the layers will be thinner, while larger glasses will yield more substantial portions. The layers can be arranged in the same order in all glasses: chocolate cream, strawberry jelly, chocolate cream again, and strawberry jelly. This alternation maintains the appearance and proportion between the two components. Serving Ideas Serve the chocolate cream in a glass cold, after it has been in the fridge for about 2 hours. The glasses can be prepared in advance and kept until serving without needing to be heated. It is helpful to assemble all the glasses before putting them in the fridge, so the layers are distributed as evenly as possible. Since the recipe does not include a separate decoration, the dessert is served as it is layered, with the strawberry jelly on top. Frequently Asked Questions How long should the dessert stay in the fridge? The glasses should be kept in the fridge for about 2 hours before serving. This is the time indicated in the original recipe. Can I add the egg whites to the chocolate cream while it is still warm? This is not recommended. The cream should be allowed to cool before adding the meringue. Otherwise, the meringue may lose its volume. How long should the jelly mixture be cooked? The mixture of jelly, sugar, and 250 ml of water should be heated for about 1 minute. Then it is added to the blended strawberries and mixed well. Can the dessert be made a day in advance? The recipe indicates keeping it in the fridge before serving, but does not specify a one-day storage time. Since the cream contains uncooked egg whites, it is safer to consume it as soon as possible after preparation and to keep it refrigerated at all times. How many glasses does this quantity yield? The number of servings is not specified. It depends on the size of the glasses and how thick the layers are made. Nutritional Values The values are estimated, as the number of servings is not specified, and the type of cream and the composition of the jelly packet may vary. If the recipe is divided into approximately 6 servings, one serving may have around 230–280 kcal, approximately 4–6 g of protein, 10–17 g of fat, and 26–35 g of carbohydrates. The majority of the calories come from chocolate, cream, and sugar. The strawberries contribute a smaller amount of calories but provide the fresh taste and specific texture of the jelly. The values do not represent an exact nutritional calculation and may vary depending on the ingredients used and the size of the glasses. Storage and Reheating Store the dessert in the fridge, in the glasses in which it was layered. The chocolate cream in a glass is served cold and is not reheated. Because the recipe contains uncooked egg whites, it is not suitable for long-term storage at room temperature. Remove the glasses from the fridge only before serving and keep any leftovers refrigerated.

Chocolate cream in a glass

Tags

Categories