Ingredients
1 c. whipping cream
1 c. chocolate ice cream topping or syrup
1 Tbsp. creme de cacao
chocolate shavings (for garnish)
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Achievable elevated desserts — laminated doughs, cakes, custards
Professional molds for tempered chocolate bonbons
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Achievable elevated desserts — laminated doughs, cakes, custards
Professional molds for tempered chocolate bonbons
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Whip the cream until very stiff. Fold in the chocolate ice cream topping or syrup and creme de cacao thoroughly. Turn into individual souffle cups or line muffin tins with paper cupcake liners and fill with the mixture. Cover; freeze until firm, 2 to 4 hours. Serve frozen topped with chocolate shavings.