Ingredients : 3 vanilla or chocolate piononos, 1 large Royal chocolate dessert 1 large Royal dulce de leche dessert, 1 liter of milk, 1 liter of cream, ½ kg of pastry dulce de leche 650g hot chocolate, 30 gr butter, 1 egg
Preparation Place 1 roll in a rectangular mold 8 cm high Cook the chocolate dessert with 1/2 liter of milk. When it's ready, add 1/2 kilo of hot chocolate so it melts with the heat. Stir and pour over the Swiss roll. When it's cold, cover with another Swiss roll. Cook the dulce de leche dessert with 1/2 liter of milk and, when it's ready, add the dulce de leche. When it's warm, add the 1/2 liter of cream. Pour it over the Swiss roll, and when it's cool, add the third Swiss roll. Melt 150g of chocolate with the butter in a double boiler and, when it's warm, beat it vigorously with an egg: it should resemble jelly. Place in the freezer and remove from the freezer 1 hour before serving.
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