The Chocolate Fountain can be used to transform your event into a memorable, special occasion! A unique new way to serve chocolate ice easy recipe for Easter.
Serves 4
INGREDIENTS
- 165g dark chocolate pastry
- 1 large meringue
- 4 whole fresh eggs
- 140ml single cream
- 135g caster sugar
- 100g of fresh butter
FOR DECORATION
- 30g bitter cocoa powder
- Few chocolate chips
- icing sugar
HOW TO MAKE
- On a plate of your oven, place a sheet of parchment paper and then put four Circles pastry on top.
- Break chocolate into pieces and cut pastry butter into slices.
- In a saucepan, melt chocolate pieces with black strips 15g butter and powdered sugar.
- Separate whites and yolks.
- In a bowl, beat egg yolks with 30g of fresh powdered sugar until the mixture whitens.
- Stir this mixture to the melted chocolate and allow to heat the water bath for 3 minutes.
- Remove from heat, dip the pan in a bowl filled with ice water and chill.In a bowl, get the whipped cream in a farm and then add 15g caster sugar and beat well.
- Stir it gently with a wooden spoon to preparation of previous one.
- Crack the big meringue into small pieces and add them to the preparation obtained.In a bowl, beat egg whites with remaining sugar costs until at obtaining a cream until stiff.
- Add them gently in the preparation.
- Divide mixture among four pastry rings and set aside in your freezer for 4 hours.
- Let stand at room temperature for 5 minutes then unmold them into four individual dessert plates.
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