Ntụziaka a omenala maka Hungarian chocolate mousse achicha - sutemeny Rigo Jancsi - nwere akụkọ ihe mere eme obi ụtọ.
Rigo Jancsi bụ onye violinist gypsy nke Hungarian a ma ama. N'afọ 1896, na Paris, Jancsi gwuru Prince Josef na nwa-nwoke-nwanyi Klara. N'ịbụ onye ọdịdị swarthy mara ezigbo mma, ọ hụrụ ya n'anya. Klara hapụrụ di na ụmụ ya ka ha soro Jancsi gbara nwunye ya alụkwaghịm. Ihe omume ahụ akwụsịghị kama achicha Rigo kere ya na onye na - eme ihe ike na Klara bụ Rigo Jancsi. Ọ na-anọgide na-atọ ụtọ Hungary.
Ihe Ị Ga-achọ
- Maka Ogbo Ogbo:
- 3 ounces chocolate (unsweetened, melted, na mma ka lukewarm)
- 3/4 iko / 1 1/2 butter butter (unsalted, softened)
- 1/2 iko shuga
- 4 àkwá (iche iche)
- 1 tuo nnu
- 1/2 iko ntụ ọka (niile-nzube)
- Maka Na-ejuputa:
- 1 1/2 iko nnukwu ude
- 10 ounces chocolate (mkpụrụ osisi, chopped)
- 4 tablespoons black rum
- 1 teaspoon vanilla wepụ
- Maka Glaze:
- 7 ounces chocolate (mkpụrụ osisi, chopped)
- 2 tablespoons butter (unsalted)
- 2 esi nri syrup (ìhè)
- 1 teaspoon vanilla
Otu esi eme ya
- Maka achicha: Ọkụ ọkụ na 350 degrees. Nweta jellyroll pan na akwụkwọ akpụkpọ anụ. Na nnukwu efere, ude 3/4 cup butter na 1/4 iko sugar ruo mgbe ìhè na fluffy. Tinye mma gbaa chocolate ma tie ya na akwa yolks n'otu oge.
- Na nnukwu efere, kụọ anụ ọcha ọcha na nnu nchara ruo mgbe ndị ọcha na-ejide onwe ha. Tinye okpukpu 1/4 shuga ma tie aka ruo mgbe o siri ike .
- Mee ka chocolate chocolate kpochapu ihe di n'ime 1/3 nke ndi ọcha. Mgbe ah u, jiri nlezianya na-at o n'ah 'u nd i na-acha ọcha. Ghichaa ntụ ọka ahụ n'elu batter na, jiri nlezianya na-agbanye ya n'emebughị olu.
- Ghaa n'ime ite ma na-akpọọ nkụ 12-15 nkeji, ma ọ bụ ruo mgbe achicha na-amalite ịdọpụ n'akụkụ. Echefula. Jụọ nkeji ole na ole na eriri waya wee gbasaa n'elu mkpọ. Wepu akwụkwọ akpụkpọ anụ ma hapụ jụụ.
- Maka ndochi: Ka ọ dịgodị, Mee 10 ounces chocolate na nnukwu efere. Weta ude na obụpde n'ime ngwa ndakwa nri ma obu n'elu stoveop wee wụsa n'elu chocolate. Kpuchie ya na mkpuchi plastik wee kwụrụ 10 nkeji. Gbakwunye rum na vanilla ma bido ruo mgbe ị ga-eji ire ụtọ. Refrigerate 1 awa. Mgbe oyi na-atụ, tie mkpuchi ahụ ruo mgbe olu dị okpukpu abụọ.
- Mgbakọ: Bee ihe achicha ahụ na ọkara ma tinye otu ọkara na ite. Na-ekpuchi nchịkọta na achicha na n'elu ya na ọkara nke ọzọ. Refrigerate maka 1 hour.
- Maka glaze: Ka ọ dịgodị, Ebe 7 ounces chocolate, butter na ọka syrup na oven microwaveable. Okpomọkụ na ike zuru ezu 1 nkeji. Tinye vanilla ma bido ruo mgbe agbazere kpamkpam. Mee jụụ nkeji 10.
- Debe akwa ahụ na-ekpuchi achicha ahụ n'elu pan iji jide ọkwọ ụgbọala. Na-ekpuchi ọkụ dị 2 sentimita n'elu ihe achicha ahụ, wụsaa mmiri ọkụ, jiri spatula kpuchie n'akụkụ, ọ bụrụ na ọ dị mkpa. Refrigerate nkeji iri abụọ ma ọ bụ ruo mgbe edozila.
- Achịcha a bara ọgaranya. Bee n'ime 5 site na 7 ahịrị maka ngụkọta nke 35 square squares. Refrigerate leftovers.
| Nutritional Guidelines (kwa na-eje ozi) | |
|---|---|
| Calories | 920 |
| Ọnụba abụba | 70 g |
| Abụba buru ibu | 41 g |
| Abụba na-enweghị ntụpọ | 21 g |
| Cholesterol | 211 mg |
| Sodium | 282 mg |
| Carbohydrates | 59 g |
| Fri nri | 8 g |
| Protein | 12 g |