Schoggicreme (lit. chocolate cream) is one of the food expressions every Swiss child knows. Because, it’s delicious and very popular amongst children and grown-ups alike. We have a thing for cream desserts anyway. Vanilla cream, caramel cream and fruit based creams are equally popular as desserts in Switzerland. When I was a child, Sunday lunchtime was the one time in the week we ate a dessert, and it was often chocolate cream. Here’s my recipe!
- 5dl milk
- 1 tsp vanilla paste
- 2 tbsps sugar
- 1 tbsp corn starch
- 2 fresh eggs
- 100g dark chocolate
- 1dl whipping cream (Vollrahm)
Put the milk, vanilla paste, sugar, corn starch and the eggs into a saucepan and stir until well mixed. Then break the chocolate into small pieces and add.
Heat up the mixture while stirring continuously. Once boiling, let it cook until the chocolate has melted (this will take about half a minute or less). Then take pan off the heat and stir for another 2 minutes. Pour the cream through a sieve into a bowl to eliminate any hard pieces from the egg or corn starch. Place some kitchen foil straight onto the cream and let it cool down; if you don’t cover the cream with foil, the outer layer will turn hard while cooling down.
Once cold, whip the whipping cream and decorate the chocolate dessert with wipped cream and indulge in your sweet treat.