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Saturday, September 20, 2014

Chocolate cupcakes with Moscato sabayon

The chocolate cupcakes with Moscato sabayon are a great recipe for a dinner by candlelight.

An idea to combine our Moscato sabayon in a recipe of haute cuisine that will surprise your guests .



Ingredients for 2 people:

- Dark chocolate 80 g
- Brown sugar 60 grams
- 40 g caster sugar
- 40 g almond praline
- Chocolate biscuits 100g
- N 1 whole egg
- Moscato zabaione Dolcepiemonte one jar
- 50 g butter

PROCEDURE
Heat 40g of butter in focus with light brown sugar to dissolve .
Combine the coarsely grated chocolate and let melt , stirring regularly.

Remove the mixture from the heat, add the almonds , coarsely chopped praline previously , the cookie crumbs and the egg . Stir to mix thoroughly all ingredients.

Grease 2 baking individual molds , fill them with the chocolate mixture and press it down well and leveling . Put it in the refrigerator for at least 3 hours.

Heat the Moscato zabaione Dolcepiemonte in a bain marie and distribute it in large bowls or platters , settling over the chocolate cupcakes just out of the fridge . Dust with cocoa and serve.

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