2 tablespoons of coconut oil
3 eggs
1/2 cup plus 2 1/2 tablespoons of confectioner's sugar
1/2 cup of fresh heavy cream
300g of bittersweet chocolate
1 tablespoon of orange zest
2 tablespoons of rum
60 mini aluminum cups
2 tablespoons of coconut oil
3 eggs
1/2 cup plus 2 1/2 tablespoons of confectioner's sugar
1/2 cup of fresh heavy cream
300g of bittersweet chocolate
1 tablespoon of orange zest
2 tablespoons of rum
60 mini aluminum cups
Melt the coconut oil
Beat the eggs with confectioner's sugar until light and fluffy
Heat the heavy cream to a simmer, then remove from heat
Add the chopped chocolate and stir until melted
Combine the egg mixture, orange zest, and melted coconut oil
Add the rum and mix well
Let it chill in the refrigerator for 45 minutes, then serve cold
