Egg and butter cream with chocolate
Votes: 5
Time: 20 min.
Complexity: easily
Complexity: easily
With two types of melted chocolate, this delicious egg white custard gets its silky texture from butter, while a splash of instant espresso enhances the chocolate flavor without adding any coffee taste.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g dark chocolate
- 340 g semi-sweet chocolate
- 3/4 cup egg whites at room temperature (4-5 medium eggs)
- 1.5 cups granulated sugar
- 1/4 tsp cream of tartar
- 3/4 tsp coarse salt
- 3 tsp vanilla extract
- 680 g of butter at room temperature
- 3 tsp instant espresso coffee (dissolve in 1.5 tsp water)
- 3 tbsp dark rum (or any flavoring of your choice)
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Recipes with similar ingredients: dark chocolate, semi-sweet chocolate, eggs, cream of tartar, vanilla extract, coffee, rum
Cooking the dish according to the recipe:
- Break the chocolate into pieces, place it in a heatproof bowl, and set it over a saucepan of simmering water. Stirring constantly, melt the chocolate in a double boiler until completely melted, then let it sit until it cools to room temperature.
- In the bowl of an electric mixer, using the whisk attachment, combine the egg whites, sugar, and cream of tartar. Place the bowl over a pan of simmering water and heat the whites until warm to the touch, about 5 minutes. Return the bowl to the mixer and beat the whites on high speed for 5 minutes, or until the mixture cools and stiff peaks form.
- Add the butter, one tablespoon at a time, beating on medium speed. Scrape the mixture down the sides of the bowl, then add the melted chocolate, vanilla extract, espresso, and rum (if using). Beat for 1 minute, until the chocolate is completely melted. If the cream seems soft, cool it and beat again. Yield: 4 tbsp.
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