Ingredients and production of the
Coins of Chocolate
Cream
150 g
Butter
40 g
Coverage of chocolate
90 g
Praline of hazelnuts
40 g
Mineral water
4 d
Fuse the chocolate
to the "Bain-Marie".
Add the cream, the praline, the butter and the water. Mix.
Stop cooling and distribute this prepared in molds of 3 cm.
Freeze.
Ingredients and production of the
Sponge Cake of Chocolate
Coverage of chocolate
200 g
Rice cream
70 g
Crushed hazelnut
70 g
Eggs
4
Butter
80 g
Sugar
100 g
Fuse the chocolate.
Add the butter, the hazelnut, the rice cream, the yolks and
the mounted whites of egg pressed with the sugar.
Wrap hoops with sulfurized paper. Fill with 2 fingers of
prepared, put a currency of chocolate in the center and stop
filling with the mass.
Put it into the fridge at least 5 or 6 hours.
Cook the molds between 15 and 18 minutes to 180°C just
before eating them. Unmold and serve warmly.
Decorate to the taste.
