Chocolate crème with physalis

Chocolate crème with physalis

Total: 1 hr 35 Min. | Active: 35 Min.
Nutritional value / people: 541 kcal
, Fat: 38 g
, Carbohydrate: 37 g
, Protein: 10 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 ½dl single cream
½ vanilla pod, cut open lengthways, seeds scraped out
4tbsp sugar
3tbsp cocoa powder
2 fresh egg yolks
50g dark chocolate (64% cocoa), finely chopped
1 ½dl single cream
2tbsp sugar
2 fresh egg whites
1pinch salt


½bag white cake icing (approx. 60 g), melted
12 physalis
2tbsp chopped pistachios
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For 4 bowls, approx. 200 ml each

How it's done


In a pan, whisk the cream and all the other ingredients up to and including the egg yolks, bring to just below the boil on a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat. Stir in the chocolate, melt, pour the crème through a sieve into a bowl, leave to cool.

Stir the crème until smooth. Beat the cream with the sugar until stiff. Beat the egg whites with the salt until stiff, carefully fold into the crème with the whipped cream, place in the bowls. Cover and refrigerate for approx. 1 hr.


Put the glaze in a small bowl. Dip the physalis up to half way into the glaze, allow the excess to drip off, allow to dry on baking paper. Serve the chocolate crème with the physalis, scatter over the pistachios.


Beating egg whites

Beating egg whites

Whipping cream

Whipping cream

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