Coffee Soufflè Glacè with Aerosol Cream - Trevalli Cooperlat
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Cooking tools:
- Candy thermometer
- Kitchen scale
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Stove
- Ramekin
- Refrigerator
Ingredients
- 2 Egg whites
- 150 gr sugar
- 50 gr water
- 100 gr dark chocolate
- 350 gr Hoplà for whipping with sugar
- 4 teaspoons instant coffee
- Dark chocolate
- Hoplà Aerosol Cream q.s.
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