How to make
First, beat the eggs with the sugar until they completely turn into liquid. Pour the cream, milk and stir.
Grate or blend the orange peels and chocolate in a blender. Melt the chocolate in a water bath, while trying to maintain a temperature of 190°F (90 degrees).
Add the milk mixture and stir for 8-10 minutes at the same temperature. It is important not to exceed these degrees because the eggs can lump up.
Just before removing the chocolate cream from the heat, add the vanilla. Distribute the cream into 6 cups.
Once the cream has cooled, refrigerate it for a few hours, preferably all day.
Decorate the cream with fruit, biscuits, chocolate shavings or whipped cream.
My white chocolate cream is ready.
