Chocolate and cream boat
Open in Cookpad AppSteps
- 1
Whip the heavy cream using a hand blender till soft peaks form.
- 2
Slowly add condensed milk to it and blend till stiff peaks form
- 3
Keep the cream in the freezer for 1 hour.
- 4
Melt white chocolate and drizzle some in a zigzag pattern in the chocolate egg shaped mould. Refrigerate for 5 mins.
- 5
Melt dark chocolate and pour over the zigzag pattern in the mould. Pour off excess chocolate from the mould and scrape off to have clear egdes.
- 6
Turn the mould upside down on a butter paper to create a boat like shape. Refrigerate for 45 mins.
- 7
Gently take out the chocolate boats from the moulds. Place them on the serving plate.
- 8
Fill the cream in a piping bag and pipe the cream on the boat. Top it with grapes or any fruit of your choice and sprinkles and serve
- 9
Top it with grapes or any fruit of your choice and sprinkles and serve
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