Indulge In Hotel Chocolat's Velvetised Chocolate Cream

Chocolate lovers, unite! If you’re looking for a decadent dessert that will satisfy your sweet tooth, look no further than Hotel Chocolat’s Velvetised Chocolate Cream. This luxurious treat is perfect for any occasion, whether it’s a special dinner party or a lazy Sunday afternoon. So, put on your apron, grab your mixing bowl, and let’s get started!

Ingredients

• 100g Hotel Chocolat 70% dark chocolate
• 150ml double cream
• 1 tsp vanilla extract
• pinch of salt
• 2 large eggs, separated
• 25g caster sugar

Instructions

1. Break the chocolate into pieces and put it in a heatproof bowl.
2. Heat the cream, vanilla, and salt in a small saucepan until it just begins to boil.
3. Pour the cream mixture over the chocolate and whisk until the chocolate has melted and the mixture is smooth and glossy.
4. Add the egg yolks and whisk until well combined.
5. In a separate bowl, whisk the egg whites until stiff peaks form.
6. Add the sugar to the egg whites and whisk again until stiff and glossy.
7. Fold the egg whites into the chocolate mixture until well combined.
8. Pour the mixture into serving glasses or ramekins and chill in the fridge for at least 2 hours, or until set.

Nutritional Information

Serving size: 1/4 of recipe
Calories: 317
Total fat: 26g
Saturated fat: 15g
Carbohydrates: 16g
Sugar: 13g
Fiber: 2g
Protein: 5g
Sodium: 106mg

Cooking Time

Prep time: 20 minutes
Chill time: 2 hours

Equipment

• Heatproof bowl
• Small saucepan
• Whisk
• Bowl
• Serving glasses or ramekins

Serving Suggestions

This dessert is perfect on its own, but you can also top it with whipped cream, fresh berries, or chopped nuts for an extra indulgent treat.

Variations

You can experiment with different types of chocolate, such as milk or white chocolate, for a different flavor. You can also add a splash of your favorite liqueur, such as coffee or orange liqueur, to the cream mixture for an adult twist on this classic dessert.

Substitutions

If you don’t have double cream, you can use heavy cream instead. You can also use granulated sugar instead of caster sugar, but make sure to whisk it well with the egg whites to ensure it dissolves properly.

Storage

Store any leftover chocolate cream in the fridge for up to 2 days.

Tips

• Make sure to whisk the egg whites until stiff peaks form, or the chocolate cream won’t set properly.
• When folding the egg whites into the chocolate mixture, be gentle to ensure the mixture stays light and fluffy.
• For an extra smooth texture, you can strain the chocolate mixture through a fine-mesh sieve before adding the egg yolks.

Notes

This recipe makes 4 servings, but you can easily double or triple the ingredients to make more.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes, you can make this recipe up to a day in advance. Just keep it covered in the fridge until you’re ready to serve.

Can I use a different type of chocolate?

Yes, you can use any type of chocolate you like. Just make sure it’s good quality chocolate for the best flavor.

Can I use a different type of cream?

Yes, you can use heavy cream or even whipping cream, but the texture may be slightly different.

If you’re looking for a show-stopping dessert that’s sure to impress, try this Hotel Chocolat Velvetised Chocolate Cream Cake. This cake is made with layers of rich chocolate cake and creamy chocolate mousse, all topped off with a silky smooth chocolate glaze. It’s the ultimate indulgence for any chocolate lover!

Ingredients

For the cake:

• 150g unsalted butter, softened
• 150g caster sugar
• 3 large eggs
• 150g self-raising flour
• 30g cocoa powder
• 1 tsp vanilla extract

For the mousse:

• 200g Hotel Chocolat 70% dark chocolate
• 300ml double cream
• 1 tsp vanilla extract
• pinch of salt
• 2 large eggs, separated
• 50g caster sugar

For the glaze:

• 100g Hotel Chocolat 70% dark chocolate
• 100ml double cream
• 1 tbsp golden syrup

Instructions

For the cake:

1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line two 20cm cake tins.
2. Cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Sift in the flour and cocoa powder and fold in gently until just combined.
5. Add the vanilla extract and mix again.
6. Divide the mixture evenly between the two tins and bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
7. Leave the cakes to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.

For the mousse:

1. Break the chocolate into pieces and put it in a heatproof bowl.
2. Heat the cream, vanilla, and salt in a small saucepan until it just begins to boil.
3. Pour the cream mixture over the chocolate and whisk until the chocolate has melted and the mixture is smooth and glossy.
4. Add the egg yolks and whisk until well combined.
5. In a separate bowl, whisk the egg whites until stiff peaks form.
6. Add the sugar to the egg whites and whisk again until stiff and glossy.
7. Fold the egg whites into the chocolate mixture until well combined.

For the glaze:

1. Break the chocolate into pieces and put it in a heatproof bowl.
2. Heat the cream and golden syrup in a small saucepan until it just begins to boil.
3. Pour the cream mixture over the chocolate and whisk until the chocolate has melted and the mixture is smooth and glossy.

To assemble the cake:

1. Place one cake layer on a serving plate or cake stand.
2. Spoon half of the mousse on top of the cake and spread it out evenly.
3. Place the second cake layer on top of the mousse.
4. Spoon the remaining mousse on top of the second cake layer and spread it out evenly.
5. Pour the glaze over the top of the cake, allowing it to drip down the sides.
6. Chill the cake in the fridge for at least 2 hours, or until set.

Nutritional Information

Serving size: 1/12 of recipe
Calories: 520
Total fat: 37g
Saturated fat: 22g
Carbohydrates: 43g
Sugar: 31g
Fiber: 3g
Protein: 7g
Sodium: 168mg

Cooking Time