EASTER DESSERT
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Chocolate Charlotte strewn with small eggs from our childhood.
For the races direction the supermarket 1 tablet of dark chocolate pastry 20 cl of fresh cream 25 biscuits with spoon 5 cl of milk 100 g of butter 4 eggs 30 g icing sugar small bag of sugar eggs for decoration Take the charlotte cake and place the biscuits in a bowl containing the milk in the bottom and on the sides. Leave besides Prepare the mousse Separate the yellows from the whites. Melt milk chocolate and butter in the microwave for a few seconds Then in a bowl mix chocolate butter egg yolk Leave besides In another bowl put the egg whites sugar slowly beating gently and then incorporate with a spatula the mixture of chocolate and cream. Put a layer of chocolate and then invert a layer of biscuit, finish with a layer of biscuit. Put a transparent film then 24 hours in the fridge. To serve the mold on a plate, decorate with a little whipped cream. Add the small eggs in decoration. Serve with a good champagne ! |
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Marie-Chantal de Verneuil for DayNewsWorld | |