300 g of melted semi-bittersweet chocolate in a water bath
2 eggs
3 egg yolks
3/4 cup (ch) all-purpose flour
3/4 cup (ch) milk
1/4 cup (ch) melted butter
6 kiwi slices
3 passionfruit slices
300 g of melted semi-bittersweet chocolate in a water bath
2 eggs
3 egg yolks
3/4 cup (ch) all-purpose flour
3/4 cup (ch) milk
1/4 cup (ch) melted butter
6 kiwi slices
3 passionfruit slices
1
Distribute the chocolate at the bottom of six cups and reserve
2
In a mixer, beat the eggs and yolks with all-purpose flour until a creamy white is achieved
3
Add the milk and lower the speed; beat for a little longer
4
Place the cream in a saucepan and heat, stirring constantly until boiling
5
Remove from heat and add melted butter
6
Let it cool, mixing occasionally
7
Divide half of the fruits among the cups and cover with the egg cream
8
Decorate with remaining fruits and refrigerate.
