Does Mean Female Loose

course with this scale results in a large bowl of mousse is also suitable for 6 / 8 people, the ingredients can be decreased according to needs'.

500gr. dark chocolate (prefer that to 60% cocoa) 150g milk

8 4 egg yolks

150gr.
50g of sugar. cocoa
700gr cream.

That 's a mousse so versatile that it can' be used to fill cakes, cream puffs' can be eaten as a dessert spoon, etc..

Melt the chocolate in a double boiler with milk
Once dissolved, remove from water bath and let cool.

Meanwhile whip the cream to sift the cocoa and sugar with the egg whites and prepare a meringue.
How all this and 'ready to join the yolks then the chocolate before the chocolate meringue and whipped cream with the last whips. Pour the mousse so
'obtained in cups or leave the container in the refrigerator and allow to stand for a' time and then use it as more 'you like.

Saliva Smell If You Have Strep

The tarte au chocolat Maurizio Santin


Thanks to my friend for this recipe Bibi chocolaty Santin:


pastry cake from 30 cm to 500 grams of flour


375 g butter 250 g sugar 3 egg yolks


(I did not want to try a new pastry and I used that used in the grandmother's cake)



cream 400 g chocolate 55%
300 grams of cream (ooops. .. I just realized that I there I put 400 grams! thank goodness si è adddensata lo stesso!!)
100 gr di latte
2 uova

La pasta frolla deve cuocere in bianco (non metà cottura, deve proprio cuocere...).
Preparare il ripieno sciogliendo il cioccolato ed unendo poco alla volta la panna ed il latte portati insieme a bollore. Una volta amalgamato il tutto, unire un uovo alla volta.
Versare nel guscio di frolla e, delicatamente (è liquido), mettere in forno a 110° fino a che, scuotendo un pò il forno, si intuisce che è cotta (deve diventare budinosa) - circa 50 minuti.
Lasciare raffreddare (Santin ha detto che è una torta da gustare a temperatura ambiente) e poi....FARSI DEL MALE!!

Esecuzione,commenti e foto sono by Biby