Ingredients
Chocolate cepes Proceed in the same way as for traditional crépes that replacing only 1 tablespoon flour 1 tablespoon unsweetened cocoa.
Chocolate mousse:
Procedure for making chocolate mousse
Bath maria beat 3 egg yolks and sugar to form a frothy paste. Then melt the chocolate and butter. Incorporate the remaining 2 egg yolks and gelatin previously diluted in a little water bone hydrated.
Mix the two creams. Beat cream chantilly point and egg whites. Add this to the previous preparation.
Allow to cool for at least 6 to 8 hours in the refrigerator, finally add chopped dried fruit.
Chocolate cepes Proceed in the same way as for traditional crépes that replacing only 1 tablespoon flour 1 tablespoon unsweetened cocoa.
Chocolate mousse:
- 40g chopped walnuts
- 20 g ground hazelnuts
- 200 g dark chocolate
- 500g butter
- 5 egg yolks
- 2 egg whites
- 125 grams sugar
- 350 ml cream
- 7g unflavored gelatin
Procedure for making chocolate mousse
Bath maria beat 3 egg yolks and sugar to form a frothy paste. Then melt the chocolate and butter. Incorporate the remaining 2 egg yolks and gelatin previously diluted in a little water bone hydrated.
Mix the two creams. Beat cream chantilly point and egg whites. Add this to the previous preparation.
Allow to cool for at least 6 to 8 hours in the refrigerator, finally add chopped dried fruit.
English sauce:
Ingredients
- 250ml milk
- Sugar 120g
- Yolks 5U
- 1 tablespoon vanilla extract
- Ground coffee beans 1 tablespoon
To prepare for salsear Worcestershire sauce cannelloni
Fire carry milk with ground coffee, leave a few minutes and strain. After
Mix the egg yolks with sugar and add to the hot milk, stir over low heat until it thickens. should not boil. Pass through a Chinese or colander and cool.
Fill the crepes, the desired shape and saute.
