400 ml of liquid milk
50 grams of sugar
1 teaspoon of gelatin powder
1/2 tsp instant jelly
15 grams of cocoa powder
100 grams of cooking chocolate thick, cut into pieces
2 egg yolks cream cocoa powder for chocolate sprinkles for garnish
Cream Ingredients:
100 grams of cream powder
200 ml of ice water
Processing Method:
Cream: whipped cream powder and ice water until half fluffy. Keep refrigerated
Boil milk, sugar, gelatin, instant jelly and cocoa powder, stirring until boiling. Add the chopped chocolate cook thick. Stir until dissolved. Turn off heat.
Take a little dough. Add the egg yolks. Stir well.
Pour the custard into the stew, stirring until blended. Light the fire. Stir until boiling again. Let warm.
Pour a little - a little to whisk the cream while stirring.
Pour in a small glass - small. Let frozen.
Garnish with chocolate whisk cream and powder blushes.
For 12 cups
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