Spumoncini al torrone with chocolate sauce

Squirt with little brandy 6 Fund stencils from creme caramel.

The chopped nougat then deal the third part on the bottom of the moulds.

Whip the egg yolks with sugar until they are fluffy and foamy.

Then stir gently whipped egg whites and then the cream (minus 3 spoonfuls), also mounted.

Mix well, then when the cream is smooth pour half into the moulds.

Sprinkle with half the remaining nougat, sprinkled with a little brandy and then finish with the remaining cream.

Sprinkle with all the nougat then put the preparation in the freezer for at least 12 hours (but it can also stand for several days).

When serving in a double boiler, melt the chocolate with 3 tablespoons of cream, stirring until you have a smooth sauce.

Put the spumoncini and nappateli with chocolate sauce.