Chocolate cream with rhubarb compote

Ingredients for Chocolate cream with rhubarb compote

Instructions for Chocolate cream with rhubarb compote

To prepare the Chocolate cream with rhubarb compote recipe, please follow these instructions:

Cream:
Boil the milk with liqueur and sugar. Pour the casserole softly into cold water for 3-4 minutes. Knock it free of water and put it in a pan with a little water. Melt it for mild heat with stirring. Dissolve the house leaf before adding the milk mixture together with egg yolks and melted chocolate. Whip the cream to the foam and turn it into the cream. Brush four molds with a little oil and for those with household movies. Sprinkle crushed macros in the mold and benefit the cream. Put them in the fridge until served.

Compote: Clean the rhubarb stems, cut them into small pieces and cook them in the water, together with sugar and vanilla sugar. Cool the compote before it is served to the cream.