Place 200g dark/med/white chocolate in heatproof bowl over simmering water and stir until melted. remove from heat and add 30g unsalted butter and stir until melted. Stir in 3 egg yolks 1 at a time. Transfer to a large bowl, cover and cool.
Beat egg whites until soft peaks form. Fold the cream and egg whites into chocolate mixture in 2 batches. Pour into serving dishes and refridgerate several hours or overnight.
Serve with extra whipped cream and chocolate curls.
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