Chocolate cream with pink pepper
Preparation time: approx. 20 mins
Chilling time: approx. 1 h
- Mix cream, milk, cinnamon and peppercorns, cover and chill for approx. 30 minutes.
- Melt the chocolate in a thin-walled bowl over a pan of gently simmering water, stir until smooth. Pour some of it into a small beaker. Dip breadsticks into the chocolate (see Tip 1) and sprinkle with a little pink pepper Set aside the remaining chocolate and pepper.
- Bring the cream mixture to the boil, remove pan from hob. Add the chocolate set aside earlier, stir continuously while melting.
- Press chocolate cream mixture through a sieve (see Tip 2), allow to cool, cover and chill for approx. 30 minutes. Whip cream until stiff, carefully fold into the chocolate cream mixture. Transfer chocolate cream to bowls or glasses, decorate with remaining pink pepper. Serve with breadsticks.
Tip 1: Dip breadsticks into chocolate, allow excess to drip off, lay on a sheet of baking parchment and sprinkle with pepper.
Tip 2: Press the chocolate cream mixture through a sieve.