Three Colours Chocolate Crme Recipe

Name: Three Colours Chocolate Crme
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 1 or more
Ingredients: 100g dark chocolate; 50g white chocolate; Chips; 2 large eggs; 200ml whole milk; 50g caster sugar; 100g milk chocolate

Indulge in a decadent dessert journey with our Three-Color Chocolate Crème Cups! This elegant treat, served in charming espresso cups, is surprisingly easy to make, yet tastes like a masterpiece. Three layers of rich chocolate crème, each a unique color and flavor, create a symphony of textures and tastes. Impress your guests with this sophisticated dessert – they'll never guess how simple it is to create! (Pro-tip: If you can't find mocha bars, melt high-quality milk chocolate and stir in 1-1.5 tsp instant coffee dissolved in a minimal amount of milk).

Prep Time 10 mins

Cook Time 15 mins

Calories 294.8 kcal

Protein 13g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Three Colours Chocolate Crme

100g dark chocolate
50g white chocolate
Chips
2 large eggs
200ml whole milk
50g caster sugar
100g milk chocolate

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How to Make Three Colours Chocolate Crme

Chop 100g dark chocolate, 100g milk chocolate, and 50g white chocolate into small pieces. Separate each type into different bowls.
Separate 2 large eggs, placing the whites in a clean, dry measuring jug and refrigerating until needed.
Place 2 large egg yolks in a medium-sized heatproof bowl and whisk until light and pale.
Heat 200ml whole milk in a saucepan until just boiling. Remove from heat and gradually whisk into the egg yolks.
Pour the yolk-milk mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens slightly (about 2-3 minutes). Do not boil.
Divide the warm crème into three equal portions (approx. 66g each) in separate bowls.
Add one type of chopped chocolate to each portion. Stir gently until the chocolate is completely melted and the crème is smooth. (Use dark for one portion, milk chocolate for another, and white for the last).
Allow the three chocolate crèmes to cool to room temperature.
In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add 50g caster sugar, continuing to beat until stiff, glossy peaks form.
Gently fold one-third of the whipped egg whites into each chocolate crème, ensuring not to deflate the mixture.
Spoon equal amounts of each chocolate crème into espresso cups, layering them for a beautiful three-color effect.
Refrigerate for at least 30 minutes before serving to allow the crème to set.