For 6 people
- 150 gr. Chocolate Cover Extra bitter
- 100 gr. Milk Chocolate Cover
- 3 to 4 egg whites (depending on size)
- 125 gr. sugar
- 30 cl. liquid cream
- 1 pinch of salt
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45 min. + 3 to 4 h. Refrigeration |
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10 mn. sans |
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- Finely grate the two chocolates.
Mix them and pour them into a bowl and melt in a bain-marie.
In a thick-bottomed saucepan, put sugar, add 3 tablespoons. tablespoons of water.
Melt over low heat, cook without boiling deep or color to the big ball (125 °)
"thermometer to check without rapidementles fingers soak in the syrup, and immediately in cold water.
By rolling your fingers, you get a ball very malleable, having the consistency strength of a drop of dried glue already"
- When cooking sugar, whisk the egg whites to snow farm with a pinch of salt.
Continue to whisk paying trickle in sugar syrup.
When the sugar is fully incorporated, whisk until complete cooling of the meringue.
- Mix gently and chocolate Italian meringue by lifting upward with a wooden spoon, until smooth.Whisk the cream deeply until it is firm, then add it to the preparation.
- Put the mold in a folder paper.
Fold the paper on the preparation. Put in refrigerator 3 to 4 h.
Turn out drawing paper and serve in bowls or in installments.
French