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Chocolate Dessert
This dessert is very appropriate for serving in cold buffets.
Ingredients
100 grams of bitter chocolate
100 grams of milk chocolate
4 tablespoons of white jello
4 egg whites
2 tablespoons of sugar
200 grams of liquid cream
2 tablespoons of amaretto
1 rectangular baking pan
Garnish: whipped cream and chopped pistachios
- Cooking time: 25 minutes
- Cooling time: 3 hours at least
Preparation
- Chop both the bitter and milk chocolate and melt them by double boiling.
- Soften the jello in hot water for 5 minutes. Follow the instructions on the package.
- Beat the egg yolks until they are stiff. Add in the sugar and continue to beat until it becomes consistent.
- Mix the liquid cream with the amaretto liqueur.
- Mix the jello with your fingers and put it into a recipient. Take the chocolate from the heat and put the jello in its place to double boil. Heat the jello until it dissolves completely. Once the jello has dissolved, take it off the heat and place it back into the recipient with the chocolate. Do this very carefully and continue mixing it.
- Add to the chocolate mixture the liquid cream with the liqueur. Then take it off the double boiler and very slowly mix in the whipped egg whites.
- Place the baking tray under cold water and then let the water drip out of it, then put the chocolate in it. Leave the baking tray inside the refrigerator for at least 3 hours.
- Before serving, briefly submerge the baking tray in hot water to the edge. Turn the chocolate dessert over a large serving tray and serve it garnished with whipped cream and chopped pistachios.
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