Whipped Cream - Cuisinart CSB-300 Manual Del Usuario

1. Melt the chocolate in a double boiler.
2. While chocolate is heating, put the yolks, 2 tablespoons 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). 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 each). Cover and chill
until fully set, minimum 2 hours. These will keep for up to 3 days in the
refrigerator.
Calories 447 (58% from fat) • carb. 32g • sugars 28g • pro. 4g • fat 34g • sat. fat 21g
The whisk attachment on the Cuisinart
cream much easier than whipping it by hand.
Makes 2 cups
1¼ cups chilled heavy cream
2 tablespoons confectioners' sugar
1½ teaspoons pure vanilla extract
1. Put all ingredients into a large mixing bowl. Using the whisk attachment,
select Speed 1 and whisk, being sure the whisk just skims the surface
of the whipped cream.
2. Continue blending with the whisking until cream begins to thicken. Then
gradually increase speed to Speed 5 and move whisk in an up-and-
down motion until desired stiffness is achieved. You will reach soft
peaks in about 1½ minutes.
Calories 67 (92% from fat) • carb. 1g • sugar 1g • pro. 0g • fat 6g • sat. fat 4g
Nutritional information per serving (4 ounces):
• chol. 224mg • sod. 39mg • calc. 29mg • fiber 2g

Whipped Cream

Nutritional information per serving (2 tablespoons):
• chol. 25mg • sod. 0mg • calc. 0mg • fiber 0g
®
hand blender makes whipping
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