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Chocolate Cream Coupes Recipe
|Unsweetened chocolate||3 Ounce (3 Squares)|
|White corn syrup||3⁄4 Cup (12 tbs)|
|Whipping cream||2 Cup (32 tbs)|
|Vanilla extract||1 Teaspoon|
Serving size: Complete recipe
Calories 2954 Calories from Fat 1876
% Daily Value*
Total Fat 212 g325.5%
Saturated Fat 136.4 g682.1%
Trans Fat 0 g
Cholesterol 1033 mg
Sodium 786.7 mg32.8%
Total Carbohydrates 242 g80.7%
Dietary Fiber 14.1 g56.5%
Sugars 93 g
Protein 16 g31.5%
Vitamin A 8.7% Vitamin C
Calcium 43.4% Iron 91.8%
*Based on a 2000 Calorie diet
Heat until chocolate is melted.
Combine egg yolks and salt in small mixer bowl; beat until light and lemon-colored.
Add corn syrup; beat until well combined.
Pour slowly into chocolate; beat constantly.
Cook over hot water, stirring constantly, until thickened.
Remove from heat; beat until cold.
Whip cream until fluffy.
Add vanilla; beat until stiff.
Fold 1/3 of whipped cream into chocolate, then fold in remaining whipped cream.
Chill at least 4 hours.
Spoon into serving dishes; mound as in illustration, if desired.
Garnish with a little whipped cream or with dragonflies as illustrated.