Description
Delicate cream dessert with chocolate. What could be better with a Cup of coffee...
Ingredients
-
Yolk egg
8 piece
-
Powdered sugar
50 g
-
Liqueur
50 ml
-
Cream
500 ml
-
Dark chocolate
100 g
-
Cookies
40 g
Cooking
Separate the yolks from the whites.
Beat the egg yolks with the icing sugar in a separate bowl, standing on a steam bath for 5-6 minutes until thick. Whisk continuously to avoid lumps.
Remove the cookware from the heat and add the cream liqueur and continue beating for a couple of minutes. (if it is assumed that the dessert would have children, this step is skipped) to Cool the cream to room temperature.
Well-chilled cream beat until thick.
Add the cream to the cooled cream, still whisking until the mixture ingredients. (two minutes is enough)
Grind the chocolate in the blender into crumbs. (or grate on a coarse grater)
Cookies to smash hands.
In butter-cream mixture add the chocolate and biscuits and stir.
Vystelit with cling film form. (my cake tin size 20*10*6) pour the mixture into the form, cover it with cling film and put in the freezer for 6-8 hours. (at night)
Dessert, take out 15-20 minutes before serving from the freezer to slightly thaw. Remove the dessert from the mold, remove the film, garnish as desired.
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