From the boards of 700 until today. Mesdames and monsieurs the chocolate coviglie

Coviglia al cioccolato

The recipes of traditional Neapolitan cuisine.

They belong to the same family of spumoni and the skullcap belongs Coviglia . The writer Matilde Serao already described it in his book ” The Land of Plenty ” ” …. spumoni , half cream and half ice cream, all the mixtures , … adoration of women and guys … enthusiastic were the ladies who saw appear spumoni , by enticing colors in their tenderness , the white ribbon of foam in the middle, and gave a little cry of emotion and tended hands , involuntarily … ” .

Once they were sold in small glasses of aluminum, being replaced by plastic ones , with cover. There is only one taste but the taste is classic chocolate or hazelnut or coffee , or strawberry . It is in 1700, when the taste of the ladies of ” politeness ” sensitive and inappetents demands caressing and voluptuous diets, soft and sweet , that two objects of luxury, delicacy and taste carry in Italy the pride in all of Europe ” liqueurs d’Italie , glaces à l’ italienne ‘ so the foreigners want.

Ingredients for 10 servings : 150 g dark chocolate , 80 g sugar , 4 egg yolks, 350 ml of whipped cream, 3 egg whites , 1 teaspoon lemon juice, 2 tablespoons of rum

Making of recipe.

Melt the chocolate in a double boiler . Whip the egg yolks with the sugar until they become foamy. Add the rum and chocolate , stirring gently. Then the whipped cream and egg whites , the latter previously whited with the lemon juice .

Divide the mixture into molds and close with plastic wrap . You can keep them  in freezer for a week.


You should buy the yolks and whites already pasteurized.