Ingredients
- 130 g whipping cream
- 250 g dark chocolate it can be anywhere from 50-70% depending on how dark you like it. I used 60%
- 4 egg yolks
- 60 ml water
- 60 g sugar
- 2 egg whites
- 1/4 tsp salt
Instructions
- Whip the cream until soft. Don't over whip it or it starts to go tough and it can split. Reserve in the fridge.
- Melt the chocolate in the microwave in 30 second intervals, stirring in between.
- Whip the egg yolks in a clean bowl while you put the water and sugar to boil on high heat. As soon as it breaks into a rolling boil add to the yolks slowly as they're whipping up. Let them become thick and cool to room temperature while whipping on high speed.
- Mix the chocolate with the egg yolks using a spatula and folding motions.
- Whip the egg whites in a clean bowl until foamy. Mix half of it into the yolks and chocolate quickly and then add the rest in using folding motions.
- Mix the whipped cream using folding motions.
- Put in individual moulds or a large one to share and place in the fridge. If they're small like mine they only need 2-4 hours but if they are large they will need 8 to firm up completely.
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