You may also like
Categories:Viewed: 108 - Published at: 6 years ago
Ingredients
- 100 g plain dark chocolate
- 100 g white chocolate
- 100 g mocca milk chocolate with crunchy cocoa chips (or nibs. If you can't find a bar with the crunchy bits just use a plain mocha milk chocolate bar and)
- 2 eggs
- 3 dl milk
- 25 g sugar
Method
- Break up each type of chocolate separately.
- Separate the eggs and place the egg whites in a measuring jug and keep in a cool place.
- Place the egg yolks in a bowl and stir.
- Heat the milk to boiling point, remove from the hob, and stir into the egg yolks.
- Pour everything back into the pan, and heat to boiling point, stirring all the while.
- Divide the creme into 3 portions.
- Dissolve one of each of the chocolate types into one each of the hot creme mixtures.
- Allow to cool.
- Beat the egg whites to a froth them gradually add the sugar to the beaten egg whites.
- Continue to beat until the mixture forms stiff peaks and is shiny.
- Fold the stiffly beaten egg whites in equal parts into the cooled chocolate mixtures.
- Place equal amounts of each chocolate in espresso coffee cups and keep cool until serving.
