Yield: 4 servings
|200 grams||Cooking chocolate|
|2 tablespoons||Water; (30 ml.)|
|1 teaspoon||Vanilla essence; (5 ml.)|
|4 tablespoons||Sugar; powdered (60 g.)|
|A little cream for decoration|
|A few almonds; roasted and sliced|
|; for decoration|
MELT chocolate with two tbs water over hot water and keep aside. Beat together over double boiler egg yolks, vanilla essence and sugar until thick and creamy. Fold in the melted chocolate and pour into a glass dish.
Chill in the refrigerator overnight.
To serve: Pipe a ring of whipped cream around the edge and scatter the top roasted almond slices on top.
Converted by MC_Buster.
NOTES : A spongy cream made with pure chocolate and lots of nuts Converted by MM_Buster v2.0l.