PETIT Dessert SUISSE DE HOME CHOCOLATE

The petit suisse of homemade chocolate is a delicious dessert and that you can easily prepare at home, without great complexities or spend much time in the kitchen. It requires rest, so calculate the times well and then we tell you the step by step to make them easily at home.



Petit homemade chocolate suisse
Did you know that petit suisse (small Swiss) is a fresh French cheese, from the Normandy region? We have become so accustomed to the commercial dessert "Petit suisse" or Danonino, that it has been interesting to know that there is a fresh cow cheese with this name.






We had our first encounter with the homemade petit suisse of causality, preparing the cheesecake and strawberry without oven that reminded us so much of the filling to its strawberry variant. On this occasion, we have already stopped coincidences and have gone straight for the homemade chocolate petit suisse, to which we really wanted to make their homemade preparation.

Although the preparation is quick and simple, it will be essential to prepare them in advance as they have to rest for a minimum of 6 hours. If you have a little more time, the ideal is to make them overnight and you will see that the texture as the taste is much better.

To get some chocolate petit suisse with a more authentic flavor it is important to use dark chocolate and avoid milk chocolate. The amount of cocoa I leave it to your liking, you can always take a teaspoon of chocolate powder without sugar to enhance it but keep in mind that so much milk will reduce its flavor.

Petit suisse homemade chocolate - Ingredients


Approximately between 15 petit suisse, depends a little on the mold:

180 gr. chocolate (us, 82% cocoa)
500 ml of fresh whipping cream
500 ml mascarpone or cream cheese (Philadelphia type)
220 gr. of sugar
Petit suisse homemade chocolate - Preparation
Put the cream in a saucepan with the sugar and put it on the fire. Stir with some rods and bring to a boil, the sugar must be perfectly dissolved. Turn off and remove from heat.

Add the chopped chocolate to the mixture and continue stirring with the rods until you have a homogeneous cream and there is not a piece of solid chocolate.


Then, just add the cream cheese you have chosen. We have used the mascarpone and you just have to continue stirring with the rods until it dissolves and there is not even a lump left.


Fill the molds that you have prepared with the cream and put it in the fridge for a minimum of six hours. Afterwards, it only remains to enjoy teaspoons.