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Chocolate rum pots
serves 6
ingredients
225g/8oz dark chocolate (at
least 70% cocoa solids)
4 eggs, separated
75g/3oz caster sugar
50ml/2fl oz dark rum
75ml/3fl oz double cream
• Melt the chocolate in a heatproof
bowl set over a pan of simmering
water, and leave to cool slightly.
• Using an electric whisk or balloon
whisk, whisk the egg yolks with the
caster sugar in a bowl until pale
and fluffy.
• Drizzle the chocolate into the
mixture and fold through together
with the rum and double cream.
• Whisk the egg whites in a
separate bowl until standing in soft
peaks. Gently fold the egg whites
into the chocolate mixture in two
batches. Divide the mixture
between six ramekins, and chill for
at least 2 hours before serving.
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