Recipe courtesy of Clarissa Dickson Wright
and
Jennifer Paterson
Recipe courtesy of Clarissa Dickson Wright
and
Jennifer Paterson
Show:
Two Fat Ladies
Episode:
The Air Race
Chocolate Egg Snowball
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- Level: Intermediate
- Total: 2 hr 20 min
- Prep: 20 min
- Inactive: 1 hr 30 min
- Cook: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 613
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 129 g
- Dietary Fiber
- 1 g
- Sugar
- 128 g
- Protein
- 7 g
- Cholesterol
- 128 mg
- Sodium
- 85 mg
- Level: Intermediate
- Total: 2 hr 20 min
- Prep: 20 min
- Inactive: 1 hr 30 min
- Cook: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 613
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 129 g
- Dietary Fiber
- 1 g
- Sugar
- 128 g
- Protein
- 7 g
- Cholesterol
- 128 mg
- Sodium
- 85 mg
Ingredients
Directions
- Melt the chocolate in a bowl over hot water.
- Beat the egg whites until very stiff. Add the caster sugar and whisk again until stiff and the sugar is dissolved. Bring the milk to a simmering point in a wide flat pan. Shape the egg white mass into a round flat cake and poach this gently in the simmering milk for a few minutes, turn it carefully with a fish slicer or long spatula and poach the other side. Leave to drain on kitchen paper or a clean cloth.
- Beat the egg yolks and half the sugar into the melted chocolate and pour the slightly cooled milk over the mixture. Place over hot (not boiling) water in a double boiler. Cook stirring constantly until the mixture thickens to the consistency of thin cream. Pour into a glass bowl and place the egg whites on top. Chill.
- Ten minutes before serving, caramelize the remaining sugar in a heavy saucepan and pour over the egg whites.
