Recipe courtesy of Clarissa Dickson Wright
and
Jennifer Paterson
Chocolate Egg Snowball
- Level: Intermediate
- Total: 2 hr 20 min
- Prep: 20 min
- Inactive: 1 hr 30 min
- Cook: 30 min
- Yield: 6 to 8 servings
Ingredients
4 ounces plain (dark) chocolate
6 eggs, separated
l/2 tablespoon caster sugar (superfine)
1 1/2 pints (24 ounces) full cream (whole) milk
4 ounces granulated sugar
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.
