500 g of nuts
1 1/4 cans of condensed milk
1 1/2 cup (ch) of unsweetened cocoa powder
3 eggs
1/3 cup (ch) of white wine
1 1/2 envelopes of unflavored gelatin
1/2 liter of fresh whipped cream
500 g of nuts
1 1/4 cans of condensed milk
1 1/2 cup (ch) of unsweetened cocoa powder
3 eggs
1/3 cup (ch) of white wine
1 1/2 envelopes of unflavored gelatin
1/2 liter of fresh whipped cream
In a saucepan, combine the ground nuts, condensed milk, cocoa powder, and egg yolks
Heat over low heat, stirring constantly, until a creamy texture forms
Let it cool and add the white wine
Stir and reserve
Hydrate and dissolve the gelatin according to the manufacturer's instructions and reserve
Beat the egg whites until stiff and fold in the gelatin
Mix delicately and slowly add the whipped cream, moving from bottom to top
Pour into individual cups and refrigerate overnight
Serve decorated with chocolate sauce.
