Ruby Chocolate Syllabub
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This ruby chocolate syllabub is my go to dessert when I want something impressive but don't want to spend all day in the kitchen. With just forty five minutes from start to finish, you'll have this elegantly creamy treat ready to serve. The star ingredient here is ruby chocolate, which contains natural cocoa flavonoids that support heart health while delivering that stunning pink hue. What I love most is how foolproof it is using just a handful of pantry staples and no special equipment needed. Trust me, your guests will think you've worked magic.
Ella x
Ingredients
- 250ruby chocolate
- 400heavy cream
- 200 granulatedsugar(dissolved)
- 4large egg yolks
- 1 finesalt(optional)
- 100ruby chocolate shavings(for garnish)
Detail level
Instructions
- 1
In a medium saucepan, combine the heavy cream, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
Tip: Use a thermometer to check the temperature.
- 2
In a separate bowl, whisk together the egg yolks until light and fluffy.
Tip: Use a spatula to scrape down the sides of the bowl.
- 3
Temper the egg yolks by slowly pouring the hot cream mixture into the egg yolks, whisking constantly.
Tip: This will prevent the eggs from scrambling.
- 4
Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
Tip: This should take about 5-7 minutes.
- 5
Remove the saucepan from the heat and stir in the ruby chocolate until melted and smooth.
Tip: Let the mixture cool slightly before serving.
- 6
Strain the mixture into individual serving cups or a large serving dish.
Tip: Chill in the refrigerator for at least 2 hours before serving.
- 7
Just before serving, sprinkle the ruby chocolate shavings on top.
Tip: This adds a pop of color and extra flavor to the dish.
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