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Receta Chocolate St Emilion
by Global Cookbook

Chocolate St Emilion
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  Raciónes: 8

Ingredientes

  • 225 gm Amaretti biscuits crushed
  • 90 ml cointreau
  • 450 gm Menier chocolate
  • 110 gm butter
  • 2 x egg yolks
  • 600 ml double cream icing sugar to decorate

Direcciones

  1. Soak the crushed Amarettl in the Coinbreau.
  2. Heat the chocolate in a bainmarie.
  3. Remove from the heat and gradually beat in the butter and egg yolks.
  4. Leave the mix to cold.
  5. Whip the cream till semi stiff.
  6. Gently fold the cream into the chocolate mix.
  7. Place alterna7.Refrigeratefor a couple of hrs or possibly till set.
  8. To decorate place either a paper doily or possibly a stencil on the cake and dust with some icing sugar make sure you can remove it easily without disturbing your design.
  9. Use the best quality chocolate you can find.
  10. Serves 8