Viennese hot chocolate with Compact Cook Elite
Accessory to use: 4-knife blade, whisk / Program to use: 18, 20, MANUAL
- For the chocolate:
- 200g dark chocolate
- 800g of milk
- 200g heavy cream
- For the whipped cream:
- 125g of liquid cream with 30 or 35% fat content placed in the refrigerator for at least 3 hours
- 125g fresh mascarpone, refrigerated for at least 3 hours
- 80g icing sugar
- 1 bourbon vanilla pod
- Bowl and whisk of the Compact Cook to be placed in the fridge at least 1 hour before the start of the recipe.
Preparation 15 mins
Cooking 5 minutes
For the whipped cream, if possible for a better result, place the Compact Cook bowl and whisk in a cool place at least 1 hour before the start of the recipe.
Weigh the ingredients.
Install the whisk in the bowl of the Compact Cook.
Place the very cold liquid crème fraîche and the mascarpone in the bowl and launch program 20 (EMULSION).
Add the icing sugar and vanilla seeds and restart program 20 (EMULSION) after changing the time to 1 minute.
Remove and reserve in the refrigerator.
For the hot chocolate, position the 4-knife blade in the bowl, add the ingredients and run program 18 (MELT).
Once the program is finished, manually program the COMPACT COOK to 80°C, at speed 2 for 4 minutes Dressing:
Pour the chocolate into a large mug and arrange the whipped cream on top.
If you don’t have icing sugar, start by putting powdered sugar in the bowl of the Compact Cook with the 4-knife blade. Blend the sugar for 30 seconds at Speed 10. Insert the whisk into the bowl. Then add the liquid cream and the mascarpone, and run program 20 (EMULSION) after changing the program duration to 4 minutes. If you prefer a classic whipped cream recipe without Mascarpone, see the recipe for whipped cream and whipped cream in Compact Cook. Make slivers of your favorite cookies with the CHOPPING mode and sprinkle them on the whipped cream for a gourmet side.