80 g of bitter chocolate, broken into pieces or 1/2 cup of chocolate chips
1/4 cup of water
4 tablespoons of cornstarch
2 cups of milk
1/2 cup of sugar
1 tablespoon of instant coffee
3 tablespoons of whiskey
1 cup of heavy cream whipped
3 tablespoons of sugar
1/2 teaspoon of vanilla extract
80 g of bitter chocolate, broken into pieces or 1/2 cup of chocolate chips
1/4 cup of water
4 tablespoons of cornstarch
2 cups of milk
1/2 cup of sugar
1 tablespoon of instant coffee
3 tablespoons of whiskey
1 cup of heavy cream whipped
3 tablespoons of sugar
1/2 teaspoon of vanilla extract
Melt the chocolate with water in a small pan, but never let it boil
Bring to a warm fire to melt the chocolate
Mix cornstarch into milk and whisk well
Add the remaining milk and sugar to the pan and bring to a simmer
Join the dissolved cornstarch and instant coffee and cook, stirring constantly, until thickened
Place in a bowl and refrigerate to cool
Add whiskey
Whip heavy cream to the point of chantilly, adding the 3 tablespoons of sugar and finally vanilla extract gradually
Add to the chocolate cream and mix carefully
Place in a bowl or on plates and refrigerate before serving
If desired
Decorate with shaved chocolate
Note: If using chocolate chips, mix with sugar, cornstarch, milk, and 1 1/4 cups of water
If desired, use one can of heavy cream without the serum, mixed with 3 tablespoons of sugar.
