Chocolate Egg Punch

Name: Chocolate Egg Punch
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 100 g Whole milk couverture; 4 Egg yolk (size M); 4 TABLESPOONS Sugar; 125 ml brown rum; 4 (20 g each) small balls of chocolate ice cream; baking paper; 7-10 Tbsp Disposable piping bag

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

100 g Whole milk couverture
4 Egg yolk (size M)
4 TABLESPOONS Sugar
125 ml brown rum
4 (20 g each) small balls of chocolate ice cream
baking paper
7-10 Tbsp Disposable piping bag

Directions

1
Chop the chocolate coating and melt over a warm water bath. Dip 4 spoons into the couverture, place on baking paper and chill. Put the rest of the couverture into a small disposable piping bag.
2
Spray 4 glasses inside with it, refrigerate. Whisk egg yolk and sugar with the whisk of the hand mixer until thick and creamy, stir in rum. Add 400 ml boiling water and stir in. Pour into the glasses.
3
Place one scoop of ice cream in each glass and serve immediately with the chocolate spoons.