martes, 27 de septiembre de 2011


Versión española

Version française

- 250 gr. couverture chocolate
- 175 gr. butter
- 5 eggs
- 125 gr. sugar
- 75 gr. flour
- 10 truffles

Method: put the truffles into the freezer while the mixture is done. Melt the butter with the chocolate and let it cool a little. Separate the yolks from whites. Beat the yolks with the mixture of chocolate and butter. Add the sugar to the whites and whisk them till stiff. Mix the whites with the chocolate mixture. Add the sifted flour with sweeping movements. Sprinkle the muffin molds with cocoa powder. Pour a bit of the mixture, then put a truffle in the middle of the mold and add more mixture. Bake it for 10 minutes at 170ºC. Serve it warm.

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