Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
6 x ca. 30 g | Dark Bitter Chocolate |
1/2 x ca. 30 g | butter |
4 mittel | Eggs separated |
3 Tropfen | Vanilla essence |
| Soft dark brown sugar, to taste |
2 Esslöffel | Brandy or Other Liquer, warmed |
1 x ca. 30 g | Each, White and Dark chocolate |
1 Esslöffel | Milk hot |
| Chocolate Curls |
Break chocolate into pieces. Place in a bowl with the butter, stand bowl over a pan of hot water until chocolate melts, stirring occasionally.
Whisk egg yolks with vanilla and sugar until fluffy and light. Whisk in the brandy or liquer and keep whisking for 1 minute until frothy.
Gently stir the hot egg liquid into the chocolate and allow to cool.
Whisk the egg whites until stiff. Fold into the chocolate mixture.
Place in 4 glass dishes. Chill until firm.
To Decorate: melt the white and dark chocolates separately. Add 1 tablespoon hot water to the dark chocolate and the hot milk to the white chocolate. With two spoons, spoon a little of each chocolate on top of the mousses and chill. Top with chocolate curls.
|
|
Anmerkungen zum Rezept:
keine |