Warm chocolate eggs

Warm chocolate eggs

for 4 eggs

  • For the coffee cream:
  • 150 gr. liquid cream
  • 10 gr. of robusta coffee
     
  • For the sabayon:
  • 1 egg yolk
  • 10 gr. water
  • 30 gr. sugar
  • 15 gr. rum
     
  • For the ganache:
  • 150 gr. chocolate rich in cocoa
  • 1 egg
  • 2 egg yolks
  • 100 gr. butter
  • 40 gr. of sugar

 

45 mn. env. + 4 h. au réfrigérateur
10 à 12 mn. 180°C.(th.6)/400-425°F

 


 

 

  1. Start by cutting the tops of eggs with a knife-edge scissors and kitchen without breaking them, proceed carefully.
    As put in ramekins separate the yolks and egg necessary to achieve.
    Then wash the shells and rinse in cold water, made them well drained on a cloth.
     
  2. Prepare the coffee cream:

    Boil the cream.
    Add the coffee to brew and let out the fire. Filter book then refrigerate for 4 h.
    Whisk in cream and put on ice.
     

  3. Prepare the sabayon:

    Whisk all ingredients in a saucepan over low heat until mixture thickens.

    Prepare the ganache:
    Whisk egg, egg yolks and sugar.
    Stir in chopped chocolate and melted, smooth with a whisk well.
    Add the melted butter, smooth again.

    Preheat oven to 180 ° C. (th.6)
     

  4. With a large sheet of parchment paper-crumple in the form of small nests to include the eggs so they are standing up for or use egg trays cardboard.
    Sprinkle the shells of eggs halfway up ganache.
    Bake for 10 to 12 minutes.
    Then flush with garnish of creamy coffee.
    Serve warm.