Chocolate Egg Punch

Name: Chocolate Egg Punch
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 100 g Whole milk couverture; 4 Egg yolk (Gr. M); 4 TABLESPOONS Sugar; 1/4 l brown rum; 4 small balls of chocolate ice cream (approx. 20 g each); baking paper; 1 disposable piping bag or 1 small freezer bag

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

100 g Whole milk couverture
4 Egg yolk (Gr. M)
4 TABLESPOONS Sugar
1/4 l brown rum
4 small balls of chocolate ice cream (approx. 20 g each)
baking paper
1 disposable piping bag or 1 small freezer bag

Directions

1
Coarsely chop the chocolate coating and melt in a hot water bath. Dip 4 teaspoons into the couverture. Place on a piece of baking paper and chill for about 30 minutes
2
Put the rest of the couverture in the disposable piping bag and cut off a small tip. Decorate 4 glasses (each containing approx. 1/4 l) with it from the inside. Put the glasses also cold
3
Whisk the egg yolks and sugar with the whisk of the hand mixer until thick and creamy. Stir in rum
4
Stir about 400 ml of boiling water into the egg foam. Pour the eggnog into the glasses. Put one scoop of ice cream into each glass and serve immediately with the chocolate spoons