3,6 / 10
ready in 3 h. 40 min.
1 Pot, 1 Small pot oder Pfanne, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Serrated knife, 1 Tablespoon, 1 Baking sheet, 1 Sieve, 1 Brush, 1 Kitchen twine, 1 Parchment paper, 1 Can opener, 1 Kitchen shears
Roughly chop the couverture chocolate and melt over a hot bain-marie with the cognac and espresso. Remove from the heat.
Separate the eggs. Beat the egg yolks with the vanilla sugar until thick and foamy and the sugar has dissolved. Whip the well chilled cream until stiff. Beat the egg whites with the sugar until they form stiff peaks.
Add the egg yolk mixture to the chocolate and stir in with a whisk. Put the whipped cream on top of the chocolate mixture and carefully fold in with the whisk before the mixture sets.
Fold in the beaten egg white. Put into glasses (using a piping bag if necessary), cover the glasses closely with plastic wrap and put into the refrigerator for at least 3 hours. Remove the plastic wrap before serving and serve with cookies of your choice.