200 ml of fresh heavy cream
280 g of bittersweet chocolate bars
40 ml of Tia Maria liqueur
8 egg whites
Red Fruit Coulis
400 g of red fruit
100 ml of cassis liqueur
100 ml of Port wine
2 tablespoons of sugar
200 ml of fresh heavy cream
280 g of bittersweet chocolate bars
40 ml of Tia Maria liqueur
8 egg whites
Red Fruit Coulis
400 g of red fruit
100 ml of cassis liqueur
100 ml of Port wine
2 tablespoons of sugar
Bring the heavy cream to a boil over medium heat
Remove from heat and add the bittersweet chocolate bars, stirring until melted
Add the Tia Maria liqueur and finally the egg whites, mixing delicately
Bake in a preheated oven at 160°C for five minutes
Remove and serve with Red Fruit Coulis
Red Fruit Coulis
Combine all ingredients in a saucepan
Mix well and let simmer
Let reduce slightly, then remove from heat, allow to cool, and blend in a blender
Store in the refrigerator in a covered container.
