Belgian Dark Chocolate Egg Cream Recipe
Madagascar Bourbon Vanilla Whipped Cream Heath Crumble
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Ingredients
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For the Egg Cream
For the Madagascar Bourbon Vanilla Whipped Cream
For the Heath Crumble
Method
For the Egg Cream
- 1
- 2
Add Seltzer
Carefully pour the seltzer water into the glass, filling it to the top. Stir gently to combine without losing the fizz.
For the Madagascar Bourbon Vanilla Whipped Cream
- 3
Whip the Cream
In a mixing bowl, pour the heavy whipping cream and add the powdered sugar and Madagascar Bourbon vanilla extract.
- 4
Beat Until Stiff Peaks
Using a hand mixer or stand mixer, beat the mixture on medium-high speed until stiff peaks form. This should take about 3-5 minutes.
For the Heath Crumble
- 5
Prepare Heath Bars
Chop the Heath bars into small pieces or crush them into crumbs using a rolling pin.
- 6
Melt Butter
In a small saucepan, melt the butter over low heat. Once melted, add the crushed Heath bars and stir to combine.
- 7
Cook the Crumble
Continue to cook the Heath mixture for about 2-3 minutes until it is well combined and slightly caramelized. Remove from heat.