Hot-cold cups
Instructions
Whip the butter with a wooden spoon until soft and fluffy you will see it, and then add four egg yolks, powdered sugar, chocolate and vanilla.
Stir it for a long time to get the mixture well blended that ammorbidirete by combining four egg whites very firm.
Divide it into six individual cups that you introduce in the refrigerator for about 2 hours.
Shortly before the expiration of the time limit laid down, put in a small saucepan three egg yolks with sugar and mount them with a whisk: diluted with the port and brandy and set very low heat, stirring constantly until the mixture going back to boil.
Immediately remove from heat, pour over the custard cups that you removed from the refrigerator.
Ingredients and dosing for 6 persons
- 50 g of butter
- 7 eggs
- 80 g of icing sugar
- 200 g of grated dark chocolate
- 1 teaspoon of vanillin
- 50 g of sugar
- 1 dram of porto wine
- 1 dram of brandy