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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Break up each type of chocolate separately. | 2. Separate the eggs and place the egg whites in a measuring jug and keep in a cool place. | 3. Place the egg yolks in a bowl and stir. | 4. Heat the milk to boiling point, remove from the hob, and stir into the egg yolks. | 5. Pour everything back into the pan, and heat to boiling point, stirring all the while. | 6. Divide the crème into 3 portions. Dissolve one of each of the chocolate types into one each of the hot crème mixtures. Allow to cool. | 7. Beat the egg whites to a froth them gradually add the sugar to the beaten egg whites. | 8. Continue to beat until the mixture forms stiff peaks and is shiny. | 9. Fold the stiffly beaten egg whites in equal parts into the cooled chocolate mixtures. Place equal amounts of each chocolate in espresso coffee cups and keep cool until serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
dark chocolate	100	g		556.0	60.49	5.54	32.4
white chocolate	100			15280.3765	1679.4239	166.4115	909.7352
mocca milk chocolate cocoa chip ca n't bar	100	g		89.0	0.0	19.8	0.5
egg	2			143.0	0.72	12.56	9.51
milk	3			446.52	34.9896	23.058000000000003	23.9364
sugar	25			20149.5	5039.9	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.