With two kinds of melted chocolate, this delicious cream on squirrels acquire a silky texture due to creamy oil, and a little instant espresso enhances the aroma chocolate without adding the taste of coffee. Share with friends: 
Time: 20 minutes Complexity: easy Recipes use volumetric containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr dark chocolate
- 340 gr semisweet chocolate
- 3/4 Art. egg whites at room temperature (from 4-5 eggs CB categories)
- 1.5 tbsp. granulated sugar
- 1/4 tsp tartar
- 3/4 tsp coarse salt
- 3 tsp vanilla extract
- 680 gr. butter at room temperature
- 3 tsp instant espresso coffee (dilute 1.5 tsp. water)
- 3 tbsp. l dark rum (or any flavor wish)
Recipes with similar ingredients: dark chocolate, chocolate semisweet, eggs, tartar, vanilla extract, coffee, rum
Recipe preparation:
- Break the chocolate, put it in a heatproof bowl and place her to a pot with slightly boiling water. Mixing, melt chocolate in a water bath until it melts completely, then give stand until it cools to room temperature.
- In the bowl of the electric mixer, with a whisk installed, mix egg whites, sugar and tartar. Put the egg bowl squirrels to a pot of boiling water and heat the squirrels until they are will become warm to the touch, about 5 minutes. Put the bowl back in mixer and beat the proteins at high speed for 5 minutes, or until the protein mixture cools and stable peaks appear.
- Add butter over a tablespoon, whisking on medium speed. Collect the mixture from the edges of the bowl, add the melted chocolate, vanilla extract, espresso and rum (if used). Whisk for a minute until the chocolate is completely dispersed. If cream you feel soft, cool it and whisk again. Output: 4 Art.
