Summary

Ingredients

• 4 egg yolks (approx. 80 g)
• 2 ½ sheets gelatine
• 60 g suar
• 25 ml Crème de Cacao (cocoa liqueur)
• 70 g chocolate (dark chocolate, at least % cocoa content)
• 10 g cocoa powder
• 40 g protein
• 50 grams sugar
• 230 g whipped cream
• 0.5 ½ vanilla pod (s), the pulp it
• some cold water

Print Recipe Pin Recipe

Instructions

1. Soak the gelatine in a little cold water.
2. Beat the egg yolks with sugar over a water bath until creamy. Squeeze out the soaked gelatine and add to the egg mixture with vanilla pulp and Creme de Cacao. Melt the dark chocolate and add cocoa powder. Put the mixture aside and let it cool down, making sure that the gelatine does not start to bind. Beat the sugar and egg whites together with the whipped cream and the mixture. Fill into molds and freeze (approx. 4 hours).
3. To serve, dip the molds briefly in warm water and turn them over.