Other

Shock Mange


Ingredients for Mange Shock

  1. 4 eggs
  2. Sugar 150 grams
  3. Butter 200 grams
  4. Chocolate black 200 grams
  5. Small lemon 1/2 part
  6. Cognac 3-4 tablespoons
  • Main Ingredients Eggs, Butter, Cocoa and Chocolate
  • Serving 4 servings
  • World CuisineItalian Cuisine

Inventory:

Tablespoon, Teaspoon, Small bowl - 2 pieces, Knife, Middle pan, Wooden spatula, Plate - 2 pieces, Cooker, Mixer or hand whisk, Wine glasses or small bowls, Cutting board, Scoop

Cooking Mange Shock:

Step 1: prepare the chocolate.


In order to melt chocolate faster, it must first be broken into pieces. Therefore, with clean, dry hands, we break the chocolate bars into small pieces and put them in a free plate.

Step 2: prepare the eggs.


We break the eggshell with a knife over two free bowls and separate the yolk from the protein. Attention: to whisk the protein better, put a bowl with it in the refrigerator.

Step 3: prepare the butter.


We spread the butter on a cutting board and, using a knife, cut into small pieces. We shift the creamy pieces into a free plate.

Step 4: prepare the egg-cream mixture.


We will prepare a blank for Shock Mange in a water bath. Pour ordinary cold water into the middle pan so that it fills the container halfway and put it on medium heat. When the water boils, make a small fire and put a bowl with yolks, pieces of butter and sugar on top of the pan. Attention: the diameter of the bottom of the bowl should coincide with the neck of the pan.
Now, with constant stirring with a wooden spatula, bring the oil to a liquid state, and also completely dissolve the sugar crystals. Immediately after this, do not turn off the burner, but proceed to the process of making dessert.

Step 5: prepare the Shock Mange - the first stage.


In the egg-cream mixture, add pieces of chocolate and, constantly stirring, bring the chocolate to a liquid state. Immediately after that, with the help of kitchen tacks, remove the bowl with an almost ready dessert and set aside to cool to room temperature.

Step 6: prepare the protein.


We take out a bowl of proteins from the refrigerator and divide into two parts. To prepare Shock Mange, we need only 2 squirrels. Now, using a mixer or a hand whisk, beat them well until soft peaks form. Attention: if you will use the appliance, then use it at medium speed.
After that, squeeze out the juice from half the lemon with clean hands. To make a dessert we need only 0.5 teaspoon, therefore, citrus can be squeezed directly above the spoon, and after that - add freshly squeezed juice to the protein mixture. Again, beat everything gently until smooth and proceed to the second stage of cooking Shock Mange.

Step 7: prepare the Shock Mange - the second stage.


Pour cognac into the cooled mocha and mix everything with a tablespoon. After that, we add whipped proteins in small portions and mix everything carefully with improvised inventory. That's all, a delicious, fragrant dessert is ready! By its consistency, Shock Mange turns out to be thick, but still liquid.

Step 8: serve Shock Mange.


With the help of a scoop we pour the Shock Mange into wine glasses or small bowls and we can serve it to the dessert table. But you can decorate our dessert at your discretion, for example, you can put whipped cream on the surface and decorate the dish with strawberries. And you can just sprinkle with coconut flakes or pieces of nuts and enjoy just like that with tea or natural coffee.
Good appetite!

Recipe Tips:

- Shock Mange after cooking, you must immediately serve to the table, until it is completely frozen.

- For the preparation of dessert, it is necessary to use butter with a high percentage of fat content, so that the Shock Mange is more dense and saturated.

- For aroma, when we prepare the egg-cream mixture, you can add a bag of vanilla sugar or vanilla on the tip of the knife.

- If you like bitterness desserts, then you need to use chocolate with a high percentage of cocoa. Such chocolate is usually called extra black.