Souffle ' glacee chocolate '

Souffle ' glacee chocolate '
Souffle ' glacee chocolate ' 5 1 Stefano Moraschini

Instructions

2_17446 's CHOCOLATE SOUFFLE GLACE ingredients 150 g egg yolks, 90 g caster sugar, 60 g of water, 10 g of glucose, 160 g 70% chocolate cocoa mass, 220 g of whipped cream without sugar, crispy meringue (s.q.) Prepare a pate à bombe with sugar, water and egg yolks.

Melt the chocolate in 32ø and mix it with some whipped cream.

Then gently add the Pate à bombs the rest of whipped cream.

Pour the mixture into an elevated forms with baking paper, then frozen.

Before serving, remove the paper and garnish with chocolate in a fanciful and meringues.

Souffle ' glacee chocolate '

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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