Souffle ' glacee chocolate '
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.