INGREDIENTS
- Efficiency:
1 24 cm pie.
- For the cooked marquise:
- – Butter 150 g.
- – Semi-bitter chocolate 200 g.
- – Yolks 5 items.
- – Egg whites 5 items.
- – Sugar 100 g.
- Chocolate mousse:
- – Crema 200 cc.
- – Sugar 80 g.
- – Yolk 50 g (approx. 3 items).
- – Semi-bitter chocolate 300 g.
- – Crema 600 g.
MARQUISE CHOCOLATE
PROCEDURE:
For the cooked marquise:
1. Soften the chocolate and butter.
2. Add the yolks to the earlier preparation.
3. Make a French meringue with the egg whites and sugar.
4. Unify each preparations with enveloping actions.
5. Pour right into a 24 cm diameter buttered mould and bake in a average oven (180°C) for 25 minutes. Take off the mould and generate mild stress in order that it goes down easily. Let cool in the identical mould.
Chocolate mousse:
1. Make an English cake with the cream, sugar and yolks
2. Pour the preparation over the chopped chocolate, combine, if needed Combine.
3. Let it cool and add the cream midway by way of.
4. Cowl the bottom of the marquise, clean and freeze.
