- 2 eggs, separated
- 65 ml caster sugar
- 12,5 ml brandy or strong coffee
- 100 g dark or milk chocolate
- 50 g unsalted butter, cut into cubes
- 125 ml cream, whipped
Whip the egg yolks and caster sugar until thick and light. Whisk in the brandy (or coffee). Melt the chocolate over hot water. Beat in the butter, cube by cube, to make a smooth cream. Whisk the chocolate mixture into the egg yolk mixture. Beat the egg whites until stiff and fold into the chocolate egg mixture. Spoon into bowls or glasses of your choice. Serve with whipped cream and chocolate tuiles.