Chocolate Bombe with Apricots
(0 votes)
(0 votes)
Health Score:
47 / 100
Difficulty:
advanced
Difficulty
Preparation:
20 min.
Preparation
ready in 5 h.
Ready in
Calories:
566
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 566 cal. | (27 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 23 g | (92 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 4.9 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 628 mg | (16 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 24.7 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 166 mg | |||
| Complete sugar | 37 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 can Apricot
- 2 Tbsps sugar
- 2 Tbsps Apricot brandy
- 100 grams Milk chocolate couveture
- 400 milliliters Whipped cream
- 1 egg yolk
- Lemon balm (for garnish)
Preparation steps
1.
Drain the apricots, reserving the juice. Bring 4 tablespoons apricot juice and sugar to a simmer. Add apricot brandy. Cool slightly. Chop the chocolate, place in a bowl and melt in a hot water bath. Whip the cream until stiff. Beat the egg yolks with apricot juice mixture until foamy. Stir in 3/4 of the melted chocolate. Fold in the whipped cream.
2.
Line an 18 cm (approximately 7-inch) diameter round bowl with plastic wrap and pour in the chocolate mixture. Freeze for 3 to 4 hours. Slice the apricots. Unmold the chocolate bombe onto a plate and remove the plastic wrap. Melt chocolate again and drizzle over the top. Serve garnished with apricots and lemon balm.
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