- Prep Time: 20 mins
- Chill Time: At least 2 hours
Ingredients:
- 200g dark dessert chocolate, at least 70% cocoa solids
- 1 tablespoon of cocoa powder
- 10 egg whites (preferably free range organic)
- 1 egg yolk
- 25g caster sugar
Method:
- Break the chocolate into pieces and place in a heat-proof bowl with the cocoa
- Place over a pan of hot water on a low heat, making sure the water does not boil and make the chocolate grainy
- Whisk the egg whites and sugar until stiff
- Add the egg yolk to the chocolate/cocoa mix, stirring thoroughly
- This will become quite stiff, so immediately add about a quarter of the egg whites and whisk to loosen it up
- At this point I like to move the chocolate mixture to a different, cold bowl so that the egg whites don't break down too much
- Gently fold in the rest of the egg whites (not whisk) until it is smooth, but try not to mix it too much or it will loose it's fluffy texture
- Place into serving dish(es)
- Refrigerate (at least a couple of hours) until required.
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