- 6 large eggs
- 120 g good quality chocolate
- or ice cream
You Will Need
- 1 small pan
- 1 small metal bowl
- 1 medium bowl
- 1 larger bowl
- 1 whisk/ electric beater
- 1 large metal spoon
- 1 spatula
- cling film
- weighing scales
Step 1: Break The Chocolate
Break the chocolate into rough chunks.
Step 2: Melt The Chocolate
Gently heat a pan of water and simmer. Put the chunks of chocolate into the metal bowl and place over the simmering pan of water, making sure the bowl is not touching the water. Stir occasionally until melted.
Step 3: Separate The Eggs
Separate the egg yolks from the whites and put them both into separate bowls, making sure the egg whites are in the larger of the two bowls.
Step 4: Remove The Chocolate From The Heat
Carefully remove the bowl of melted chocolate from the heat and allow to cool.
Step 5: Beat The Egg Whites
Beat the egg whites with the whisk until they are stiff, but not too dry.
Step 6: Add The Chocolate
Add the melted chocolate to the egg yolks and stir. Keep stirring until the mixture is smooth and glossy.
Step 7: Add The Egg White
Add some of the egg white to loosen the mixture and stir well.
Step 8: Fold The Mixture
Scrape the chocolate mixture into the egg whites and then gently fold together, keeping as much air in the mixture as possible.
Step 9: TOP TIP
As an option add Brandy, Tia Maria, Cointreau or Orange Zest before folding the mixture.
Step 10: Refrigerate
When the ingredients are thoroughly mixed, pour into individual serving dishes and cover with cling film. Refrigerate for a couple of hours.
Step 11: Serve
When completely chilled, serve with cream or vanilla ice cream.