← Nouns Cooking · French

Ingredients

• 200 g dark chocolate (about 70% cocoa), chopped
• 25 g unsalted butter
• 5 very fresh large eggs, separated
• 1 pinch Salt
• 40 g caster sugar

Method

1. Melt the chocolate and butter in a heatproof bowl set over a pan of barely simmering water, without the bowl touching the water, stirring until smooth (or microwave in 20-second bursts). Cool for 5 min until just warm.
2. Beat the egg yolks into the chocolate one at a time; it will thicken and turn glossy.
3. In a spotlessly clean bowl, whisk the egg whites with the salt to soft peaks. Add the sugar a spoonful at a time and keep whisking until firm and shiny.
4. Stir a big spoonful of whites into the chocolate to loosen it, then gently fold in the rest in two batches with a large spatula, cutting through and turning, until no white streaks remain.
5. Spoon into six glasses or one serving bowl and chill for at least 4 hours, until set.

Tips

• The eggs are not cooked, so use the freshest pasteurised eggs you can and avoid serving it to pregnant women, babies, the elderly or anyone with a weak immune system.
• If the chocolate seizes when the yolks go in, it was too hot; let it cool a little longer next time.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food RecipeTin Eats