Sous Vide Chocolate Cream with Meringue

Ingredients

• Chicken Egg 3 pieces
• Brown Sugar 0 oz
• Boiling water 0 fl oz
• Instant coffee 1 tablespoon
• Vanilla extract 1 tablespoon
• Salt a pinch
• 33% Cream 10 fl oz
• Milk 0 fl oz
• Bittersweet Chocolate 5 oz
• Sugar 0 oz

Step-by-Step Guide

Step 1

Prepare all the ingredients. Heat the water for sous-vide cooking to 180°F.

Step 2

Pour boiling water over the jars that will be used to prepare the cream.

Step 3

Separate the eggs into whites and yolks. Whisk the egg yolks together with brown sugar, coffee, boiling water, salt, and a teaspoon of vanilla paste. Set the egg whites aside.

Step 4

In a small saucepan, bring the cream and milk to a boil.

Step 5

Slowly pour the hot cream and milk into the egg yolk mixture, whisking constantly.

Step 6

While the mixture is warm, pour it over the chocolate, let it sit for a few minutes to allow the chocolate to melt, then stir.

Step 7

Pour the chocolate cream into the warmed jars, leaving a couple of centimeters of space at the top, and seal them with lids.

Step 8

Submerge the jars in the sous vide water and cook for 45 minutes. After the time is up, remove the jars and let them sit at room temperature for 15 minutes.

Step 9

Transfer the jars to an ice bath and allow them to cool completely, then place them in the refrigerator for 2–3 hours.

Step 10

Pour the egg whites into a clean, heatproof bowl and lightly whisk them with a whisk.

Step 11

Place a bowl over a water bath (making sure the bottom does not touch the boiling water), add sugar, and continuously whisk the egg whites over the bath until the sugar dissolves. The temperature of the egg whites should not exceed 175°F.

Step 12

Remove the bowl from the water bath and whip the egg whites with a mixer until they form a fluffy meringue.

Step 13

Spread the meringue over the cooled chocolate cream and torch it. Serve the chocolate cream with meringue immediately.