To create a delicious and fine cocoa egg cream, start by preparing the double boiler. In a heatproof bowl, whisk the eggs, sugar, and vanilla sugar. Place the bowl over a pot of hot water, making sure the bottom of the bowl does not touch the water. Stir constantly to prevent the eggs from coagulating, until the mixture becomes thick and starts to have a creamy texture, similar to a crème pâtissière. Once you have achieved the desired consistency, remove the bowl from the steam, let it cool slightly, and cover it with plastic wrap. This step is essential to prevent a crust from forming on the surface of the cream.
Meanwhile, prepare the butter. Make sure it is at room temperature so that it mixes easily. Use a mixer to cream the butter until it becomes smooth and fluffy. Gradually add the sifted cocoa, stirring constantly until well combined. This stage will give the cream an intense cocoa flavor that will perfectly complement the sweetness of the eggs.
After the egg cream has completely cooled, start incorporating it into the butter and cocoa mixture. Take a spoonful of the egg cream and mix it well with the butter mixture, continuing to add the cream until it is fully incorporated. It is important to mix gently to maintain the aeration of the cream, which will make the texture lighter. Once all the ingredients are well combined, add the coarsely chopped nuts, which will add a crunchy and flavorful touch.
Finally, fold in the drained cherries and raisins, mixing gently so as not to crush the fruits. Once you have achieved a homogeneous mixture, transfer the cream to a container and cover again with plastic wrap. It is recommended to let the cream chill in the refrigerator for a few hours, but ideally, let it sit overnight so that the flavors blend perfectly.
This versatile cream can be used in various ways. You can pour it into glasses and chill, garnishing them with grated chocolate or whipped cream, serving alongside almond biscuits or ladyfingers. It can also be used to fill chocolate cups, which will become a true treat for the taste buds. Last but not least, it is perfect for use between layers of a cake or pastries, adding a decadent and flavorful note to each slice. Enjoy this cream in different combinations and savor every bite!
Meanwhile, prepare the butter. Make sure it is at room temperature so that it mixes easily. Use a mixer to cream the butter until it becomes smooth and fluffy. Gradually add the sifted cocoa, stirring constantly until well combined. This stage will give the cream an intense cocoa flavor that will perfectly complement the sweetness of the eggs.
After the egg cream has completely cooled, start incorporating it into the butter and cocoa mixture. Take a spoonful of the egg cream and mix it well with the butter mixture, continuing to add the cream until it is fully incorporated. It is important to mix gently to maintain the aeration of the cream, which will make the texture lighter. Once all the ingredients are well combined, add the coarsely chopped nuts, which will add a crunchy and flavorful touch.
Finally, fold in the drained cherries and raisins, mixing gently so as not to crush the fruits. Once you have achieved a homogeneous mixture, transfer the cream to a container and cover again with plastic wrap. It is recommended to let the cream chill in the refrigerator for a few hours, but ideally, let it sit overnight so that the flavors blend perfectly.
This versatile cream can be used in various ways. You can pour it into glasses and chill, garnishing them with grated chocolate or whipped cream, serving alongside almond biscuits or ladyfingers. It can also be used to fill chocolate cups, which will become a true treat for the taste buds. Last but not least, it is perfect for use between layers of a cake or pastries, adding a decadent and flavorful note to each slice. Enjoy this cream in different combinations and savor every bite!
Ingredients
-8 eggs -12 tablespoons sugar -2 tablespoons vanilla sugar -300 g soft butter -100 g sifted cocoa -100 g walnuts, toasted and coarsely chopped -150 g sour cherries from cherry liqueur / cherries from jam / from compote, well drained -100 g raisins soaked in rum / candied orange peel