Tips and tricks on the chocolate dessert cream with the magimix

13 tips and tricks about the magimix recipe

• Use high-quality chocolate with a high percentage of cocoa to achieve an intense and authentic flavor in your dessert cream.
  
• Preheat the magimix bowl before adding the ingredients. This will help maintain a constant temperature during cooking and promote a smooth texture.
  
  
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• Break the chocolate into pieces before adding it to the magimix bowl, this will facilitate even melting and prevent lumps.
  
• Make sure all ingredients are at room temperature before starting the recipe, especially the eggs and milk, to achieve a better emulsion.
  
• To add an additional aromatic note to your dessert cream, you can incorporate some orange or lemon zest during the cooking process in the magimix.
  
• If you want a lighter consistency, replace some of the egg yolks with stiffly beaten egg whites before the final step in the magimix.
  
• Allow your cream to cool slightly after blending all the ingredients together in the magimix so that it can set further in the refrigerator.
  
• To prevent the formation of a thin skin on the surface when cooling the cream, place plastic wrap directly on its surface before refrigerating.
  
• If you want a smoother and silkier texture in your dessert cream, strain it or use an immersion blender to eliminate any remaining lumps after cooking.
  
• Just before serving your chocolate dessert cream, you can add a gourmet touch by sprinkling the top with dark or white chocolate shavings, crushed nuts, or a dollop of homemade whipped cream.
  
• The ingredients should be at room temperature. The milk should not be cold.
  
• If your cream is too runny, extend the cooking time and add a little cornstarch.
  
• You can also serve it in glasses instead of ramekins.