2 egg yolks
6 tbsp sugar finely granulated
hot water and cold water
Beat the egg yolks and sugar in a stainless steel bowl until the mixture is thick and pale yellow. It should form a slowly dissolving ribbon. Set the mixing bowl over the not-quite simmering water and beat for 3 to 4 minutes until the mixture is foamy and too hot for the the fingers.
Then beat over cold water for 3 to 4 minutes until the mixture is cool again and forms a ribbon.
The consistency is the same as mayonnaise.
3 oz semi sweet baking chocolate
2 tbsp coffee *
3 oz softened unsalted butter
Melt chocolate with coffee over hot water, remove from heat and beat in the butter a little at a time to make a smooth cream. Beat the chocolate mixture into the egg mixture.
* I only used 1/2 tbsp of nescafe because we don't like strong coffee taste :)
* I only used 1/2 tbsp of nescafe because we don't like strong coffee taste :)
2 egg whites
1/8 tsp salt
1/2 tbsp sugar
Beat the egg whites and salt until it forms soft peaks. Sprinkle the sugar and beat until it is stiff. Stir 1/4th of the egg whites in to the chocolate mixture then fold in the rest.
Put the mixture into serving dishes and refrigerate for 2 hours or overnight. Serve with whipped cream.
This recipe is adapted from Mastering the Art of French Cooking Volume 1 by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.
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