Chocolate Swiss cream

I often use this cream to finish cupcakes, or in desserts. The taste is full and the texture very soft, yet firm enough to make a nice swirl, for example. Try it once, I'd say ;).

To start, make chocolate pastry cream.

Ingredients

• 250 g soy milk
• 50 g sugar
• 1/2 vanilla pod
• 1 egg yolk
• 22 g cornstarch
• 55 g dark chocolate

Preparation:

1. Chop the chocolate finely and put it in a bowl.
2. Put the sugar with 200 g of the milk and the vanilla pod + marrow in a saucepan and bring to a gentle boil
3. In a measuring cup, put the cornflour with the egg yolk and the rest of the milk, mix well until there are no more lumps.
4. When the milk is almost boiling, remove the saucepan from the heat and add the cornflour mixture while stirring.
5. Return to the heat and let it cook for 2 minutes while stirring well.
6. Pour the hot cream over the chocolate in the bowl and stir until the chocolate is incorporated.
7. Cover immediately with plastic wrap, making sure the wrap is in contact with the cream to prevent skin from forming.

Then make chocolate whipped cream:

Ingredients:

• 2 1/2 leaves of gelatin
• 275 g (vegetable) whipped cream
• 65 g icing sugar
• 15 g cocoa powder
• Optional whipped cream stiffener

Preparation:

1. Soak 2 1/2 sheets of gelatin in cold water.
2. Warm up 40 g of the whipped cream briefly in the microwave and dissolve the gelatin in it.
3. Put the rest of the cream in the bowl of the food processor together with the gelatin mixture, 65 g icing sugar and 15 g cocoa powder. I use the brand 'Risso' because this whipped cream sets well, which is important in this preparation. You can always add a bag of whipped cream stiffener, just to be sure.
4. Beat firmly.

Finish:

1. Beat the cooled pastry cream well again and fold it under the whipped cream.
2. Fill a piping bag and let it gel in the fridge for 15 minutes to half an hour.
3. The Swiss cream is now ready to use. You can use it to spray a nice swirl on your cupcakes, to fill pastries, to finish a dessert,...

Enjoy!