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Strawberries in a sea of ​​bitter chocolate with it's drifting mint iceberg

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Rate this recipe 2.1/5 (43 Votes)

Details

servings 2
Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

- Melt the chocolate in a double boiler or in a microwave with a tablespoon of water.

- Heat the water to boiling point and then gradually pour in the melted chocolate, stirring. Sweeten to taste and add a pinch of cayenne or Espelette pepper.

- Whisk vigorously. When the chocolate is creamy, refrigerate until serving.

- Beat the egg white until stiff with 15 g of sugar and peppermint oil (to taste).

- Form balls and cook in the microwave for 15 to 30 seconds (time varies depending on the microwave).

Step 2

- Pour the chilled soup into bowls, place an island in the centre of each plate and garnish with strawberries and fresh mint leaves.

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