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Ingredients


1 lb of bittersweet chocolate
12 ounces of unsalted butter
1 cup of heavy cream
vanilla bean
1 shot of rum

Chocolate Fondant


Preparation

Crush the chocolate and put it in a large bowl with the rest of the ingredients without the butter, melt the chocolate at body temperature, as soon as the chocolate is melt stirring the butter with a help of a spatula, mix until the butter will be completely melt and incorporate into the chocolate, poor the chocolate in a square mold and refrigerate until set. Present two cut pieces of this chocolate over a plate lightly cover with English cream and raspberries coulis. If you need to know how to make the English cream just follow this recipe for the "Zuppa Inglese"




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