Chocolate Snow Eggs

Episode on Sunday, April 2, 2023 at 09:00

Chocolate Snow Eggs
Chocolate Snow Eggs

Ooschder Monnatt is an Egg Monthnatt: there Hìnkle om meischde. That’s why we want to make egg recipes this month. Let’s start with this dessert:

Easter is the month of eggs: this is when laying hens are at their most prolific. So we will dedicate this month to egg recipes. Let’s start with a dessert:

What are you breaking?
4 eggs, 100 g dark chocolate, 60 ml milk, 180 g sugar, 20 g (= 2 grated Sùbbeléffle) cornstarch, 3 Sùbbeléffle Grand MarnierAnd scale Oròngeat.
What do we need?
4 eggs, 100 g of dark chocolate, 60 cl of milk, 180 g of sugar, 20 g (= 2 level tablespoons) of Maizena, 3 tablespoons of Grand Marnier, the peel of a sweet orange.

Who is going to do it?
Separate the egg whites. Beat the egg whites until stiff, gradually adding the whisk.
Add 2 tablespoons of hot but not boiling water to the egg whites.
2 Minnudde lòsse lòsse ùff bééd Sidde nên se donn mémm Schummléffel ùff and Kische-Pabbier lèije, fer se abtrobe.
schogolla schdìgger schmìlse is made in a clean casserole dish over a gentle fire. In another saucepan, pour cold water and, without stirring, bring the milk to a boil (make sure the milk does not stick). Add the melted chocolate to the cochineal milk.
Beat the eggs with the remaining cornstarch in your bowl for 5 minutes. Pouring hot milk with chocolate sauce is not good. When the mixture is nice and smooth, pour it back into the casserole dish and let it thicken over the Schännische Rühr without boiling. You don’t care about fire Grand Marnier ten mixes. Ìn e Glaas-Schaal schìdde nàn abkìhle lòsse.
Add the egg whites to the choggolla cream and cut oranjit into clean wedges in the egg whites. Serve well.
How should we proceed?
Separate the yolk from the egg white. Beat the egg whites, gradually add 60 grams of sugar.
Beat the egg whites using two tablespoons and slide them into a large saucepan of simmering water. Leave to cook for 2 minutes on each side without boiling then use a slotted spoon on absorbent paper to drain them.
Melt the chopped chocolate in a small saucepan over very low heat. Rinse another saucepan under cold water. Pour in the milk and bring to a boil (rinsing with cold water may curdle the milk). Add the melted chocolate to the boiling milk while stirring.
In a terrine, beat the egg yolks with the remaining sugar and cornstarch for 5 minutes.
Slowly pour the hot chocolate milk over this mixture, stirring well. Once the mixture is homogeneous, pour it back into the saucepan and thicken over low heat, stirring constantly. As soon as it boils, remove the pan from the heat then add the Grand Marnier. Pour the chocolate cream into a glass goblet and allow to cool.
Arrange the egg whites over the cooled cream and lick the candied orange peel with a stick. Chill well and serve.

Next Sunday we will learn how to bake or cook something delicious. Good luck, lots of fun in the kitchen and around the table!
Next Sunday, we will learn how to make another pastry or another dish. Until then, I hope you enjoy cooking and eating.

Das Rézèpt round êit knne mer èisch gèr schìgge, rùfe Radio Melody ò : 03 87 98 29 29.
We will gladly send you the recipe of the day. To do this, call Radio Melody on 03 87 98 29 29

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