Chocolate soup with little ghosts of meringue and EVOO
Chocolate soup recipe with meringue ghosts and virgin olive oil.
Ingredients
- 3 egg whites
- 1/4 spoon cream of tartar natural stabilizer
- Dark Chocolate hedging
- Milk
- Extra virgin olive oil - Arbequina Family Reserve
- Extra virgin olive oil Arbequina&Co 04
- Icing sugar the same weight as the egg whites
Instructions
- Whip the egg whites until stiff.
- At the beginning of the beating add the cream of tartar and then little by little, the icing sugar until it is very firm.
- Add with a fork 30 drops of Arbequina&Co 04 in an enveloping way.
- Fill the meringue into the piping bag and arrange in the shape of little ghosts on a baking tray with a silicone sheet to prevent them from sticking.
- Leave for about an hour and a half in the oven at 100º (until they are hard).
- Heat 3 fingers of milk in the microwave and add the bar of dark cooking chocolate, stirring vigorously until melted.
- Add extra virgin olive oil Reserva Familiar Arbequina and mix very well.