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Chilled Orange Cappuccino Cream W/ Grated Choc

This Chilled Orange Cappuccino Cream W/ Grated Choc recipe uses Heavy Cream, Chunk Semi Sweet Chocolate, and Granulated Sugar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 4 cup
• 1/2 oz
• 1/2 cup

Method (preview)

1. 1

   EQUIPMENT: Measuring cup, measuring spoons, hand grated, 2 1/2-qt saucepan, electric mixer with paddle, and balloon whip, rubber spatula, whisk, instant-read test thermometer, 2 stainless steel bowls (1 large), pastry bag, 8 8-oz coffee cups

2. 2

   Heat 1 1/2 cups of heavy cream and the half-and-half in a 2 1/2-qt saucepan over medium-high heat. Bring to a boil.

3. 3

   While the cream is heating, combine the egg yolks, eggs, sugar, cornstarch, and instant espresso powder in the bowl of an electric mixer fitted with a paddle.

4. 4

   Beat the mixture on high for 2 minutes, scrape down the sides of the bowl, and continue mixing on high until the mixture is slightly thickened, about 1 1/2 to 2 minutes. (At this point the cream should be boiling.

5. 5

   If not, adjust the mixer speed to low and continue to mix until the cream boils.

6. 6

   If his is not done, the eggs will develop undesirable lumps.)

7. 7

   Pour the boiling cream into the beaten egg mixture and whisk to combine.

8. 8

   Return to the saucepan and heat over medium-high heat, whisking constantly, until the cream reaches a temperature of 180 degrees, about 5 to 6 minutes.

9. 9

   Remove from the heat and transfer to a stainless steel bowl.

10. 10

    Cool the espresso-custard mixture in an ice-water bath to a temperature for 40 to 45 degrees, about 20 to 25 minutes.