Roughly chop the chocolate and couverture, melt separately on a hot water bath. Whip the cream. Beat the eggs until frothy, stir in the couverture. Carefully fold in the cream. Fill the cream into portion bowls and allow to cool.
Spread the chocolate thinly on a cool baking board, chill. Then use a fine spatula to make fine rolls.
Serve dessert shortly before serving with the chocolate rolls and decorated with mint leaves if you like.
Ingredients
Print Recipe
Pin Recipe