Ingredients for 4:
- 125 g cream
- 125 g of milk
- 100 g egg yolks
- 50 g sugar
- 1 vanilla pod
- 190 g dark chocolate, 70% cocoa, chopped
- 80 g of whipped cream
- 80 g hazelnuts, toasted
Garnish:
- pistachios or to taste a few leaves of fresh mint
Preparation
- Put the cream in the bowl, milk, egg yolks and sugar with the pulp of vanilla bean and cook: 15 min. 80 ° speed. 4. When cooked leave in the bowl of cream and 250 g dark chocolate blend with: 20 sec. vel. 4.
- Pour the mixture into a bowl of steel and when it reaches approximately 35 ° gently incorporate the whipped cream. Pour the cream into hemispherical molds, freeze, then pull out and keep them in the fridge.
- Grind the hazelnuts: 10 sec. vel. 9, add the remaining cream and vanilla emulsion: 20 sec. vel. 7.
serve cold the sauce in a bowl of nuts, three small half spheres of chocolate and decorate with pistachio or with some fresh mint leaves.
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