Ingredients
Share this recipe with your friends!
Instructions
- Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients.
- Whisk yolks and set side.
- Melt chocolate & butter: Place chocolate and butter in a bowl. Melt in the microwave in 30 second bursts, stirring in between, until smooth. Set aside to cool – proceed with other steps.
- Whip cream: Beat Borden Heavy Whipping cream in a large bowl until stiff peaks form.
- Whip whites: Add sugar. Beat whites until firm peaks form.
- Fold egg yolks to cream using a rubber spatula – 8 folds max.
- Touch the chocolate to check it temperature. It should still be runny but only lukewarm. If too thick, microwave 2 x 3 seconds until runny.
- Pour the melted chocolate into the cream-yolk mixture. Fold through 8 times.
- Add 1/4 of beaten egg whites into the chocolate mixture. Fold through until incorporated.
- Pour the remainder of the egg white into the chocolate mixture. Fold through until incorporated and no more white lumps remain.
- Divide mixture between 4 small glasses or pots. Refrigerate for at least 5 hours.
- To serve, garnish with whipped cream and chocolate shavings.
Ingredients
Share this recipe with your friends!
|
|
Instructions
- Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients.
- Whisk yolks and set side.
- Melt chocolate & butter: Place chocolate and butter in a bowl. Melt in the microwave in 30 second bursts, stirring in between, until smooth. Set aside to cool – proceed with other steps.
- Whip cream: Beat Borden Heavy Whipping cream in a large bowl until stiff peaks form.
- Whip whites: Add sugar. Beat whites until firm peaks form.
- Fold egg yolks to cream using a rubber spatula – 8 folds max.
- Touch the chocolate to check it temperature. It should still be runny but only lukewarm. If too thick, microwave 2 x 3 seconds until runny.
- Pour the melted chocolate into the cream-yolk mixture. Fold through 8 times.
- Add 1/4 of beaten egg whites into the chocolate mixture. Fold through until incorporated.
- Pour the remainder of the egg white into the chocolate mixture. Fold through until incorporated and no more white lumps remain.
- Divide mixture between 4 small glasses or pots. Refrigerate for at least 5 hours.
- To serve, garnish with whipped cream and chocolate shavings.
|
|
