Author Jean Morrison
This is one of these totally divine recipes that should only be eaten on special occasions. It tastes fabulous but, like many other dessert recipes, it is totally unhealthy
Cooking time: 0 minutes
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300 mls thickened cream (not whipping cream)
200 gm milk chocolate melts
4 eggs, separated
Small amount of grated chocolate for decoration
Beat the cream in a chilled bowl until soft peaks form. Place in the refrigerator.
Meanwhile melt the chocolate carefully either over a saucepan of boiling water or in the microwave. If using the microwave you will need to stir the chocolate every 30 seconds.
When the chocolate is melted, cool slightly and stir in the beaten egg yolks. Beat briskly and it will come together. Fold the chocolate mixture into the cream very gently.
In a separate bowl beat egg whites until soft peaks are formed. Fold the egg whites into the chocolate mixture, again, do it gently. Place mixture in 6 individual serving bowls.
Decorate with grated chocolate.
There is no redeeming feature in this recipe apart from a little nutrition from the eggs.
Once I used block chocolate and it simply wouldn't melt properly so be warned.
Eggs are one of the most versatile forms of nourishment available. Nutritionists recommend we eat a maximum of four eggs per week, although a study by the Harvard School of Public Health found that there is no significant link between eating eggs and developing cardiovascular disease in healthy individuals. However, the important Nurses' Health Study and the Health Professionals Follow-up Study have found that people with existing heart and diabetes problems should probably not eat more than 3 eggs per week. Most eggs sold today are infertile because there are no roosters housed with the laying hens. There are no nutritional differences between fertile and infertile eggs. Eggs contain all nine essential amino acids, making them a complete protein food. An egg shell has as many as seventeen thousand pores. Apparently hens turn over their eggs as many as fifty times daily; the purpose of this being that the yolk then doesn't adhere to the inside of the shell. A fresh egg will sink in water, but a stale one will float.
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