Popular Posts Recipe

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Ingredients

360 ml (12.17 oz) heavy cream
1/2 vanilla bean
85 grams (3 oz) white chocolate
1/8 teaspoon salt
115 grams (4.05 oz) bittersweet chocolate, chopped
3/4 cup semisweet chocolate chips
120 ml (4.06 oz) heavy cream
5 eggs, separated
3 Tablespoons brewed coffee, at room temperature
115 grams (4.05 oz) bittersweet chocolate, melted and cooled
1/4 teaspoon salt
122 grams (4.30 oz) sugar
74 grams (2.61 oz) flour
1/4 cup cocoa powder for dusting
1/4 cup hot brewed coffee
1/4 cup sugar
360 ml (12.17 oz) de crema para batir
1/2 vaina de vainilla
85 gramos (3 onzas) de chocolate blanco
1/8 cucharadita de sal
115 gramos (4.05 oz) de chocolate semi-amargo, picado
3/4 taza de chispas de chocolate semi-amargo
120 ml (4.06 oz) de crema para batir
5 huevos, separados
3 cucharadas de café preparado, a temperatura ambiente
115 gramos (4.05 oz) de chocolate semi-amargo, derretido y a temperatura ambiente
1/4 de cucharadita de sal
122 gramos (4.30 onzas) de azúcar
74 gramos (2,61 oz) de harina
1/4 taza de cacao en polvo para espolvorear
1/4 taza de café caliente
1/4 taza de azúcar

Preparation

Step 1

In a medium saucepan, add the heavy cream and scrape the vanilla seeds, then add the vanilla bean. Heat over medium heat until scalded, that is when small bubbles start to appear at the edges. Chopped the white chocolate and place it in a heatproof bowl. Pour the heavy cream over the chocolate, and with a rubber spatula mix until the chocolate is completely melted. Strain the mixture and add the salt. Cover with plastic wrap and refrigerate until ready to use (you can make it 2 days in advance).