Description
Mega delicious dessert for lovers of drunken cherries and warm chocolate. A huge plus of this dish is that it can be prepared in advance, frozen right in the tins, and bake just before serving. Recipe from Carina-forum
Ingredients
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200 g
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90 g
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40 g
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1 Tbsp
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60 g
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2 piece
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3 piece
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Cooking
For this recipe you need sour berry. Ideally, cherries, fresh or frozen. But black or red currants will also be nice on here "look". Cut the cherries into small pieces and cover with alcohol. If berry frozen, as I have, that she soon let the juice, and tablespoons of rum so will be enough.
Chocolate to break into small pieces, add the butter and melt in a water bath. The bottom of the bowl should not touch water. Mix well.
To the cherries add 5 tbsp melted chocolate from the main mass, stir and put into the refrigerator or the freezer, so that the mixture thickens and "grabbed".
Get the chocolate-cherry mixture and make balls the size of a walnut. Since I was making half a serving, I got 3 pieces. The platter left a bit of cherry juice with the aroma of chocolate and rum. They can be water ready souffle. Chocolate cherry balls are again put in the freezer for about half an hour.
When the chocolate balls will freeze well, begin to prepare chocolate mousse. In the remaining, already cooled (but still soft) chocolate add a pinch of salt (don't worry, there will be!) and add the yolks. Beat with a mixer at high speed - weight white, air will be more tender and fluffy.
Separately, beat cold whites with a pinch of salt, gradually adding small sugar or powdered sugar until stable peaks. Parts to enter proteins in the bulk chocolate and stir with a spatula folding movements, trying to keep moussavou, fluffy texture.
Tins greased with butter and sprinkle with sugar. Incidentally, this is best done in advance, before you begin to stir the chocolate and squirrels.
Half of mousse put into molds, then put frozen cherry-chocolate balls.
And cover them with remaining half of chocolate mousse. Shape to remove the freezer not less than 3 hours. If you are going to store longer (up to 2-3 days), tighten forms a film to prevent chapping and absorption of foreign odours. Bake in a preheated 200 degree oven for 10-13 minutes. Let stand for 3 minutes and then you can remove the sample. PS. The volume of my pots - 90 ml in addition, they have thick walls and they are quite deep. The baking time given for this amount. If you have ramekin less or more, increase or decrease the baking time, the main thing - do not desiccate the dessert. This is the case when it is better to nedopil than perepechi.
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