Chocolate Fondant A La Maille&Reg;
Tomatillo, mezcla de chiles, condimentos, sal yodada, y.
Recipe Summary Chocolate Fondant A La Maille&Reg;
These rich, chocolate mini cakes with a center of creamy honey mustard make an elegant dessert.
Ingredients | Salsa Negra La Costeña Ingredientes9 ounces 70% cocoa dark chocolate1 ½ sticks butter1 ¼ tablespoons rice flour1 ¼ tablespoons powdered cocoa8 eggs, separated½ cup sugar½ cup Maille® Honey Dijon Mustard½ cup whipping creamDirectionsMix the whipping cream and Maille® Honey mustard. Pour into cube shaped silicone molds and freeze until solid. Melt chocolate and butter in double boiler. Mix egg yolks with flour and cocoa. Pour melted chocolate and butter into egg mixture and stir.Beat egg whites until bubbly, and then add sugar. Blend egg whites into chocolate mix.Line molds (3" high, 3" diameter) with greased wax paper. Fill with chocolate mixture. Place a frozen cube in center and cover with chocolate mix. Bake at 350 degrees for 7 minutes. Cool, remove from mold and serve.Info | Salsa Negra La Costeña IngredientesServings: 6 Yield: 6 servings
TAG : Chocolate Fondant A La Maille&Reg;Trusted Brands: Recipes and Tips, Maille®,
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Salsa Negra La Costeña Ingredientes : Tiene un particular sabor picoso, con un toque especial de acidez.
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