Whipped Cream - Cuisinart CSB-300C Instruction And Recipe Booklet

2 tablespoons (30 ml) unsalted butter, cubed and
room temperature
1 cup (250 ml) heavy cream
1 teaspoon (5 ml) pure vanilla extract
1. Melt the chocolate in a double boiler.
2. While chocolate is heating, put the yolks, 2 tablespoons (30 ml) of
the sugar and the salt into a medium mixing bowl. Using the whisk
attachment, select Speed 2 and whisk, gradually increasing to Speed
4, until lightened, about 1½ minutes. Add the espresso powder and
whisk on Speed 4 until combined. Reserve.
3. Once the chocolate has just melted, add the butter and, still using
the whisk attachment, whisk on Speed 2 until butter is completely
incorporated. Add the egg yolk/sugar mixture and whisk on Speeds 3
and 4 until completely combined. Once combined, continue to whisk
over the double boiler for 1 minute to ensure the eggs have reached
a safe, cooked temperature [if you have a thermometer, you want to
have the mixture be 160°F (71.1°C)]. Remove bowl from the heat and
reserve until cool to the touch.
4. While the chocolate is cooling, put the heavy cream, vanilla and
remaining sugar into a medium to large mixing bowl. Using the whisk
attachment (no need to clean it from the previous task – a quick rinse
is fine if desired), whisk, starting on Speed 1 and gradually increasing
to Speed 5 to reach medium-stiff peaks. This will take about
2½ minutes. Take about one-third of the whipped cream and stir into
the chocolate mixture to lighten, and then with a large spatula, fold the
remaining whipped cream into the mixture until there are no streaks
visible.
5. Divide among five custard cups [about 4 ounces (113 g) each]. Cover
and chill until fully set, minimum 2 hours. These will keep for up to
3 days in the refrigerator.
Nutritional information per serving [4 ounces (113 g)]:
Calories 447 (58% from fat) • carb. 32g • sugars 28g • pro. 4g • fat 34g
• sat. fat 21g • chol. 224mg • sod. 39mg • calc. 29mg • fiber 2g
The whisk attachment on the Cuisinart
whipping cream much easier than whipping it by hand.
Makes 2 cups (500 ml)
1¼ cups (300 ml) chilled heavy cream
2 tablespoons (30 ml) confectioners' sugar
1½ teaspoons (7.5 ml) pure vanilla extract

Whipped Cream

37
®
hand blender makes