Mocha cheese cup
This dessert is not complicated to make, with a delicate taste, rich layers, and full of happiness. Under the lazy afternoon sun, a cup of refreshing lemon tea, a sweet dessert, and Sioen Cruisin's light jazz... intoxicated
Recipe Recommendations
- light cream 50ML
- dark chocolate 40 grams
- instant coffee 1 Pack
- butter 20 grams
- sugar 30 grams
- egg yolk one
- sweetening
- baking
- half an hour
- ordinary
Steps for Mocha cheese cup
1
Mix egg yolks and sugar.
2
Beat with an egg beater while heating against water.
3
Until the color turns white and becomes larger.
4
Beat the cream until wet and frothy.
5
Heat the cream cheese over water to soften.
6
Add rum, its main function is to take out the fishy smell of egg yolks.
7
Beat with an egg beater until smooth.
8
Add the egg yolk paste and whipped cream to the cream cheese.
9
Mix well into a cheese paste.
10
Pour part of the cheese paste into a wine glass and immediately place it in the freezer. Set in a few minutes.
11
Place instant coffee, whipped cream and butter in a bowl and heat until boiling.
12
Remove from heat and add chopped dark chocolate.
13
Stir quickly until the dark chocolate is completely dissolved and forms a chocolate paste. Cool to about 40 degrees C. Set aside.
14
After the cheese paste has solidified, take out the glass and pour in a portion of the chocolate paste. Freeze in the refrigerator until solidified.
15
Pour in a layer of cheese paste.
16
Finally, sieve the surface with a layer of cocoa powder and place it in the refrigerator.