Ingredients:
- 2 egg whites
- 400 g dark chocolate topping
- 250 g of salted butter
- 4 yolks
- 50 g of sugar
- 1 teaspoon of soluble coffee
Preparación:
- Leave the egg whites at room temperature to gain heat.
- Place the butterfly accessory and beat at speed 4, 7 minutes until they are thick and white. Put aside.
- Melt the chocolate with the butter in the mixing jug at speed 4, 40 degrees, 8 minutes.
- Add the egg yolks plus the sugar and the soluble coffee and continue beating at speed 4, 40 degrees, 2 minutes.
- Mix the prepared chocolate with the whites in a separate container with a spatula. It is necessary to mix it carefully from top to bottom to incorporate air into the mixture and thus prevent the whites from falling.
- Put the mixture into zurito glasses or individual molds.
- Chill for a minimum of 2 hours before removing from the mold.
Tips…
- Serve it with some dried fruit – optionally caramelized – crushed, or with a red fruit purée.
