Ingredientes para Three Colours Chocolate Crme
- 100g dark chocolate
- 50g white chocolate
- Chips
- 2 large eggs
- 200ml whole milk
- 50g caster sugar
- 100g milk chocolate
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Cómo preparar Three Colours Chocolate Crme
- Chop 100g dark chocolate, 100g milk chocolate, and 50g white chocolate into small pieces. Separate each type into different bowls.
- Separate 2 large eggs, placing the whites in a clean, dry measuring jug and refrigerating until needed.
- Place 2 large egg yolks in a medium-sized heatproof bowl and whisk until light and pale.
- Heat 200ml whole milk in a saucepan until just boiling. Remove from heat and gradually whisk into the egg yolks.
- Pour the yolk-milk mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens slightly (about 2-3 minutes). Do not boil.
- Divide the warm crème into three equal portions (approx. 66g each) in separate bowls.
- Add one type of chopped chocolate to each portion. Stir gently until the chocolate is completely melted and the crème is smooth. (Use dark for one portion, milk chocolate for another, and white for the last).
- Allow the three chocolate crèmes to cool to room temperature.
- In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add 50g caster sugar, continuing to beat until stiff, glossy peaks form.
- Gently fold one-third of the whipped egg whites into each chocolate crème, ensuring not to deflate the mixture.
- Spoon equal amounts of each chocolate crème into espresso cups, layering them for a beautiful three-color effect.
- Refrigerate for at least 30 minutes before serving to allow the crème to set.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
57g
Fat
48g
Carbs
10g
