Chocolate Egg Snowball
- Total:
- 2 hr 20 min
- Prep:
- 20 min
- Inactive:
- 1 hr 30 min
- Cook:
- 30 min
- Yield:
- 6 to 8 servings
- Level:
- Intermediate
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.
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