Ingredients:
3 eggs, separated
200ml whole milk
200g dark or bittersweet chocolate, chopped
40g sugar
Generous pinch of salt
Methodology:
Place the egg yolks into a small saucepan and whisk to break apart. Add milk and whisk to combine. Gently heat, whisking continuously, until the mixture steams. Remove from heat and add the chocolate, then let rest for 5 minutes. Whisk until the custard emulsifies, and refrigerate until cool.
Once the chocolate mixture is cool, add the egg whites, sugar and salt to the top of a double boiler and heat gently, whisking continuously, until the sugar has dissolved. Pour into a stand mixer fitted with a whisk attachment and beat at medium speed until soft, glossy peaks form.
Mix 1/3 of the egg whites into the chocolate custard to lighten, then gently fold in the remaining egg whites, mixing until no white streaks remain. Refrigerate for at least 4 hours, or overnight.
For a delightful modification, consider adding a few licorice pieces to the milk in the first step.
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