Marquise of chocolate with cinnamon syrup

2_17402 MARQUISE of CHOCOLATE with CINNAMON SYRUP INGREDIENTS for 2 PERSONS 45 g butter, dark chocolate 115 g, 2 eggs, 25 g sugar, a pinch of salt, 3 cl sugar syrup, 2 pinches of ground cinnamon, 1 teaspoon of fat-reduced cocoa powder, 4 physalis.

30 minutes preparation Cooking 5 minutes 12 hours Rest Covered two stencils with kitchen film and make it adhere well to the edges.

In a saucepan melt the butter and melt even 75 g chocolate in Bain-Marie.

Separate the egg yolks from the egg whites and whip the whites until foamy firmly with a pinch of salt.

Whip the egg yolks with sugar, add the melted chocolate and butter, then gently white whites and pour it into the molds.

Allow 12 hours in the refrigerator.

40 g chopped chocolate and put it in a bowl.

Bring the syrup to a boil and pour it over the chocolate then stir trying to ottenbere a creamy and smooth.

Add the cinnamon and cocoa and stored at room temperature.

Spread the leaves of physalis so you can dip the ends of the fruit in the cinnamon cream.

Spread over the dishes.

Put the molds on dessert plates and circondateli by a cordon of cinnamon mousse.

Add a cloud of cocoa and decorated with the physalis.

Serve.