Chokoladecharlotte with Mint

Ingredients for Chokoladecharlotte with Mint

Instructions for Chokoladecharlotte with Mint

To prepare the Chokoladecharlotte with Mint recipe, please follow these instructions:

Beat the egg yolks and sugar for means strong speed to double size. Term the flour in and turn it gently into the mix. In another bowl beat the egg whites until they are very rigid. Whisk in sugar and whip until cool. Turn this into the dough. Fill the dough in an icing bag with a smooth gulp down.

Justification a baking tray with baking paper. Spray dough out to the bars at 9 x 1 1/2 cm with a little distance between (the dough does not tolerate lying. It must bake immediately after it has been created). Term is now a thin layer of icing sugar over. Bake biscuits in the oven on the rods next-lower Groove at 180 c in 10-12 min. and cool them on a wire rack of. Cut a piece of baking paper out so that it fits in the bottom of a charlotte form (2 1/2 liters). Style long biscuits rods all the way around the edge.

Rinse mint leaves. Got them on a frying pan with the water, hanging by. Sprinkle sugar evenly over and warm it up for means excessive heat while stirring. When it becomes clear, and sugar karameliserer, take it over on a piece of paper.

Break the chocolate into pieces and melt it in a bowl of water for very low heat. Beat the egg yolks and sugar light and fluffy. Husblasen soak in cold water for 3 min. Twisting the water of over husblasen with games pour boiling water and stir so it melts. Pour it into the egg mixture all at once. Pipes then the melted chocolate in letafkølede along with half the mint leaves. Whip the cream to foam and turn it in to finish.

Fill in the form carefully and beware of fromagen, that the rods will be standing. Style charlotten in the refrigerator. Turn it out onto a serving plate and garnish it on top with the remaining mint leaves and possibly. thin strips of whipped cream.