Espresso Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 400 g chocolate, (espresso or mocha chocolate)
- 2 orange (s), organic
- 40 g butter
- 2 tablespoon orange liqueur
- 3 egg (s)
- 12 teaspoons orange liqueur
- some whipped cream
Print Recipe
Pin Recipe Instructions
- Crumble the chocolate in a saucepan. Rub the peel of one orange and squeeze both oranges. Add the orange peel, orange juice and butter to the chocolate and melt the chocolate in a double boiler. Take out of the bath and stir in 2 tablespoons of orange liqueur. Separate the eggs. Beat the egg yolks vigorously and add the liquid chocolate, stirring constantly. Then let cool down a bit. Beat the egg white until stiff and carefully fold it into the mixture with a spatula.
- Fill into 12 espresso cups and let set in the refrigerator. Before serving, pour a teaspoon of liqueur into each cup, toss to cover the surface and garnish with a small cream tuff.
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