Apologies for no post yesterday. Yesterday I had a girlie day with my friend Helen in celebration of her birthday! Happy Birthday Helen, no numbers will be mentioned.
I was going to post cupcake part one and two, however I am not happy with my two attempts at Swiss Meringue Butter Cream, neither worked as I wished them too!
This morning I needed to use some egg yolks left over from the buttercream experiment (debacle) so I made my go to chocolate ice cream base.
2 cups Thickened Cream
1/2 cup Sugar
3/4 cup Dark Chocolate. (buttons or block your choice if block chop it finely)
4 Egg Yolks
Place cream, sugar and chocolate in a saucepan and heat on low.
Stirring to combine as the chocolate melts.
Place egg yolks in a separate bowl for whisking, it is easier in a mixer with the whisk attachment.
Whisk until pale, keep whisking.
Yep that looks pale enough.
With the mixer still turned on take a cup of the hot chocolate cream and slowly pour onto the egg yolks. This is called tempering them, it stops the eggs from scrambling and being chocolate scrambled eggs, yuck!
Pour the rest of the cream mixture on the eggs with the mixer going to combine, this will mix in any unincorporated chocolate.
Pour the mixture back into the saucepan and over a low heat stir and keep stirring until the mixture thickens. At this stage it is a bit like making custard from the packet, you just have to be patient.
You know when a recipe says "when you run your finger along the back of the spoon and it parts" this is what it looks like. So when your custard does this, nice and thick, you can turn the heat off and move it to a jug or bowl to cool.
Next place glad wrap on the top of the custard. Yes it does work and stops the top of the custard forming a skin while it cools, No the wrap will not melt.
Stick it in the fridge until cold, should take a couple of hours.......
At this stage walk away.... Part 2 coming soon....