DE | EN
DE | EN
DE | EN
DE | EN
DE | EN
DE | EN
250 g dark couverture, 1 tbsp instant coffee, amaretto, 3 egg yolks, 3/8 l whipped cream, 3 egg whites, 2 tbsp butter, fresh raspberries, fresh mint
Melt the couverture in a bain-marie with the butter, dissolve the coffee solvent in a little Amaretto and stir in. Leave to cool. Mix the egg yolks with the chocolate.
Beat the egg whites until firm. Beat the whipped cream until stiff.
Stir some of the whipped cream into the chocolate mixture. Gradually fold in the beaten egg whites and whipped cream. Place in the fridge for 2 to 3 hours.
Decorate with fresh raspberries and mint.