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Chocolate & whiskey cream

250 grams


60 grams


20 grams


100 grams

egg yolk

10 grams


100 grams

dark chocolate

Pour the cream into a saucepan together with the sugar, the cornstarch, the egg yolk and the whiskey. Then mix it well and while mixing bring it to a boil to cook and thicken it. Once boiled add the dark chocolate and mix it till completely smooth and emulsified. Now pour it into a bowl and let it set in your fridge. Once it's set beat it for 15 seconds with a whisk. Then transfer it into two piping bags. One fitted with a round nozzle and the other one fitted with a st honore nozzle. This recipe works great for fillings, decorations and it’s super stable.


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