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Chocolate Fondant
🇧🇷Brazil
•View in original language
(Português)
15 min(s)
1 servings
Wilson Nunes
@wilsonfnunes- Ingredients
- Recipe
- Chocolate ice cream (ball)2 unit(s)
- Petit gateau cupcake1 unit(s)
- Egg whites4 unit(s)
- Refined sugar125 g
- Icing sugar125 g
- Chocolate chips to taste
- Sicilian lemon zest to taste
- Make the meringue: In a mixer or planetary, beat the egg whites, adding the caster sugar little by little. When the egg whites are at snow point, that is, very firm, add the icing sugar little by little and continue beating until you get a very consistent and shiny cream. Tip: It's easiest to make the meringue with frozen egg whites. Place the meringue in a piping bag and set aside.
- Petit gateau cupcake: You can buy it frozen at the supermarket and just heat it up for 40 seconds in the microwave or make it at home following the petit gateau recipe I've already taught here.
- Assembling the dessert: In a large glass, place a scoop of chocolate ice cream. Then the cookie already heated in the microwave or baked in the oven (if it is the homemade recipe). Place the second scoop of ice cream on top. Finish with the meringue, chocolate chips and lemon zest. Tip: If you have a culinary torch, lightly brown the meringue to make it even more charming. Do this before adding the chocolate chips and lemon zest.
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