300g dark chocolate
30g butter
2 eggs, separated
30ml sugar
45ml orange liqueur (or Van der Hum or Grand Marnier)
250ml cream
- Break up the slab of chocolate and melt it in the liqueur in a bowl over hot water
- Add butter in small blocks, stirring until it has melted
- Beat the sugar and egg yolks until pale and light. Reserve egg whites
- Beat in the melted chocolate and butter, then leave to cool
- Whip the egg whites to stiff peak stage. Be careful not to overbeat
- Whip the cream until stiff
- Fold the egg whites and cream into the chocolate mixture
- Pour into an attractive bowl and chill for several hours before serving
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