Description
This dessert lives up to its name - very tender, flavorful and delicious. He is very diverse, if you take a different chocolate, and the taste is new each time, and with alcohol I think you can play, to take a variety of liquors. This recipe was posted by user juli in 2008, and is illustrated with me in the framework of "Coloring".
Ingredients
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Chocolate milk
200 g
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Cream
50 ml
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Butter
50 g
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Sugar
0.5 cup
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Chicken egg
4 piece
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Cognac
2 Tbsp
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Vanilla sugar
1 tsp
Cooking
Cream butter and chocolate to put on a small fire and, stirring constantly, melt until smooth. Pour in the cognac. Add the vanilla sugar.
Then, separate the yolks from the whites. Then there are two options: 1 - as proposed by the author: beat them with half the sugar in a hot water bath until the mixture will increase in volume. Pour the egg yolks into the chocolate mixture. 2 - so I did: just whipped the yolks to increase volume... (add sugar to taste).
Then poured them into the warm chocolate, warming her some more time on low heat and stirred.
Beat egg whites with the remaining sugar and a pinch of salt (sugar to taste).
Carefully enter the beaten egg whites into the chocolate mass. Spread out in molds and put into the refrigerator.
Before serving, decorate the dessert as desired.
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