Italian Chocolate Cream with Mixed Berries

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Italian Chocolate Cream with Mixed Berries
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in

Ingredients

for
4
For the cream
300 grams
Dark couverture chocolate (at least 70% cacao)
500 grams
2 centiliters
3 tablespoons
200 milliliters
Whipping cream (at least 30% fat content)
For serving
100 grams
200 grams
100 grams
2 tablespoons
Powdered sugar (for dusting)

Preparation steps

1.

Chop the chocolate coarsely, place in a heat-proof bowl set over a pan of hot (not boiling) water. Stir once or twice until melted, remove from the heat and let cool slightly.

2.

In a bowl, stir together the ricotta, Cognac and powdered sugar  until combined. Stir in the chocolate. In a bowl, whip the cream until stiff and gently fold into the ricotta mixture. Refrigerate 1 hour.

3.

Meanwhile, rinse, hull and halve the strawberries, (or quarter if large). Using a tablespoon, spoon scoops of chocolate cream onto dessert plates, scatter the fruit around the cream and serve dusted with powdered sugar.