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Correo Electrónico
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Ingredientes
- 800 gm dark chocolate egg, yolks
- 1 2/3 lt whipping cream gelatin leaf
- 30 ml Cafe Royale liqueur
Direcciones
- Line a terrine mould with plastic wrap.
- Take whipping cream out and let come to room temperature.
- Heat liqueur to 40 degrees Celsius.
- Add in gelatine and let heat, while stirring gently.
- Heat chocolate separately in another saucepan. To the melted chocolate add in the egg yolks, liqueur and gelatine. Mix gently.
- Whip the cream to stiff peaks and fold into the chocolate. Pour mix into the prepared mould and place in fridge to set overnight. Cut the next day with a warm sharp knife.
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