Description
Soon such a wonderful holiday treat for your favorite piece of chocolate pleasure.
Ingredients
-
Dark chocolate
100 g
-
Butter
80 g
-
Sugar
-
Yolk egg
3 piece
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Flour
80 g
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Leavening agent
1 tsp
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White chocolate
100 g
-
Soft cheese
250 g
-
Cream
200 g
-
Milk
100 g
-
Gelatin
20 g
-
Jelly
2 pack
Cooking
Melt the dark chocolate, allow to cool. Oil, grind with 40 g of sugar, add 3 egg yolks, beat with a whisk, add the cooled chocolate.
Add the flour with the baking powder, mix well and put into a form, covered with baking paper, bake at 180 degrees for about 15-20 minutes.
Allow to cool, and a Cup of tea to cut out circles. At first I wanted to make some candles, so cut out a lot.
Cover the mug with cling film, to dismantle the candle, and the basis too wrapped up with tape (as pictured).
Prepare the souffle: soak gelatin in 100 g of milk, let it swell. Cream whip. White chocolate to melt, let cool. Separately, beat mascarpone cheese with sugar, add cooled chocolate, whipped cream. Gelatin to dissolve in a water bath, let cool!!! To enter in the souffle.
Put the cooked souffles in a mug. Look at the photo: laid the Foundation for a candle on the bottom, then a soufflé, and cover carved all around, put in the fridge to harden.
The remaining cake mix with the remaining souffle.
Formed heart and put in cold freeze.
Cook strawberry jelly on 100 g (less water, so faster grab), put 2 packs, allow to cool.
Shapes-circles flip, remove the tape and apply a spoon of jelly that solidifies on the eyes. Put back into the fridge.
Get a heart and make a side of the foil, pushing the foil under the heart, pour almost grabbed the jelly on top (I did this by putting a plate in the freezer, so jelly wakes less to leak!).
Decorate as desired, I quickly made the roses out of marshmallow.
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