Ingredients
- 3 eggs
- ¼ cup sugar
- 170g box of premium dark Orange D’Anvers (20 pieces)
- 300ml cream whipped until it starts to thicken
- 2 leaves gelatine
Method
Melt 15 pieces of chocolate in a bowl over hot water. Whip eggs and sugar hot and cold.* Soak gelatine leaves in lukewarm water, when soft remove and dissolve in a little of the hot water from melting the chocolate. Add to mixture, stir well. Fold chocolate into mixture followed by the cream. Scoop into cups and decorate with whipped cream and chocolate segments. Chill before serving.
*Put eggs and sugar in a stainless-steel bowl and hover over a low gas or electric element and whisk together. The bowl should not get so hot that you cannot touch the bottom of it.
Igor Van Gerwen
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