How can I do?Heat easily give the cream in a saucepan, without boiling. The chocolate into pieces and put in the cream. Remove from heat and whisk melts into the chocolate.
Add two egg yolks and mix well.
When the chocolate mixture has cooled, add the butter and mix.
Fill your jars of cream and chill for several hours.
- 200g pralinoise
- 100 g dark chocolate (70% cocoa)
- 300 ml liquid cream
- 2 egg yolks
- 20 g butter.
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