Prep. time: 20 minutes
Cook Time:
Difficulty: 1 out of 5
Serve: 4
Ingredients:
3 Eggs
5 oz Dark Chocolate
2 tbsp Unsalted Butter
1/2 cup Cream
3 tbsp white sugar
Preparations: Separate eggs and yolks. Leave whites on the side. Whisk yolks.
Next place chocolate and butter in a bowl. Place bowl on top of the pan of boiling water without touching hot water. Mix chocolate and butter frequently, ensuring that all the chocolate melts consistently, 2-3 minutes. Once chocolate fully melts, remove bowl and set aside to cool.
Beat cream until very fluffy.
Next whip whites with sugar.
Fold egg yolks into cream with spatula. Pour chocolate into cream yolk mixture. Fold through.
Add 1/4 beaten egg whites into chocolate mixture. Fold again until incorporated.
Poor chocolate mixture into egg whites. Fold through until incorporated and no more white lumps remain.
Divide mixture between 4 dessert glasses. Refrigerate for at least 5 hours or over night.
To serve, garnish with chocolate shavings and tiny sprig of mint.
Chef tips:
It's easier to separate whites from yolks when eggs are cold, but whites at room temperature fluff up better. So separate the eggs when fridge cold then set aside while you prep the other ingredients.
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