Hot chocolate dessert with liqueur
4 servings
30 minutes
Hot chocolate dessert with liqueur is a true delight for gourmets, combining the rich taste of dark chocolate with a soft creamy texture. The history of such desserts originates from European confectionery traditions, where chocolate has long been valued for its warming and refined qualities. The 'Tia Maria' liqueur adds elegant coffee and caramel notes, creating a rich and layered flavor. This dessert is perfect for special occasions or a romantic dinner, highlighting the elegance of the moment. Served hot with melting vanilla ice cream that adds contrast in temperature and texture. Each bite is a balance between tenderness and intensity of flavor, leaving an unforgettable impression. An ideal choice for connoisseurs of exquisite desserts.
1
Preheat the oven to 160 degrees. Grease 4 small ovenproof dishes with butter and lightly dust with cocoa.
- Butter: 4 tablespoons
- Cocoa powder: 2 teaspoons
2
Melt the chocolate and butter in a water bath until smooth.
- 70% dark chocolate: 50 g
- Butter: 4 tablespoons
3
Using a mixer, beat the egg, yolk, and sugar until a light creamy texture, then add the chocolate mixture. Then fold in the liqueur and flour.
- Chicken egg: 1 piece
- Egg yolk: 1 piece
- Sugar: 0.3 glass
- 70% dark chocolate: 50 g
- Tia Maria liqueur: 30 ml
- Wheat flour: 0.3 glass
4
Place the dough in the prepared molds and bake for 12 minutes. Turn the desserts onto warm plates and serve immediately, garnished with ice cream.
- Vanilla ice cream: to taste
