2 cups (each) of dark brown sugar
1 cup (each) of water
3 egg whites
400 grams of chopped bittersweet chocolate
2 tablespoons of butter
1 cup (each) of orange juice
1 tablespoon of rum
1 package of English biscuits
Marshmallow and warm chocolate to taste
2 cups (each) of dark brown sugar
1 cup (each) of water
3 egg whites
400 grams of chopped bittersweet chocolate
2 tablespoons of butter
1 cup (each) of orange juice
1 tablespoon of rum
1 package of English biscuits
Marshmallow and warm chocolate to taste
1
Combine the brown sugar and water
Bring to a boil, then reduce heat and simmer until a caramel forms
2
Beat the egg whites until frothy, then whisk in the caramel and beat until fully incorporated
3
Melt the chocolate over low heat in a double boiler
Let it cool, then whisk in the butter until smooth
Reserve the remaining egg whites
4
Whisk together the orange juice and rum
Moisten the biscuits and line the sides and bottom of a mold with them
5
Pour the chocolate cream into the mold and refrigerate for six hours
Unmold, then top with marshmallow and warm chocolate.
