Chocolate fondant with chocolate mousse
PREPARATION:
Chocolate fondant:
Melt chocolate and butter over a water bath. Whip Hermesetas Granulated and eggs white and fitted with sifted wheat flour. The two masses are reserved together and poured into muffin cups. Bake about 8 minutes at 180 degrees.
Mousse:
Melt the chocolate over a water bath. Stir egg yolk and Hermesetas Granulated together. Whip the cream easy. Reserve the egg mixture in the melted chocolate and fold gently with the cream.
Put the mousse in the fridge for a few hours.
Informazioni Generali
Ingredienti
Chocolate fondant:
Dark chocolate 70 %
280 g
Butter
175 g
Eggs
8
Wheat flour
150 g
Hermesetas Granulated
6 tbsp
Mousse:
Dark chocolate 70 %
200 g
Egg yolk
100 g
Hermesetas Granulated
3 tbsp
Whipped cream
500 ml
Informazioni nutrizionali
Ricetta:
Porzione:
kJ
29104
3638
kcal
6928
866
Proteine g
120
15
Carboidrati g
384
48
Grassi g
544
68
