INGREDIENTS
- 1/3 cup granulated sugar
- 3 egg yolks
- 1 large egg
- 5½ ounces Callebaut 70% dark chocolate couverture
- ¾ cup light whipping cream (35% partially whipped cream)
5
Servings
? mins
Prep Time
? mins
Cook Time
? mins
Total Time
GUIDE / INSTRUCTIONS
- Cook the sugar on low to medium heat with a thermometer until it reaches 250°F. Whip the egg yolks and whole egg until fluffy. Pour the cooked sugar over the eggs. Whisk to a creamy consistency and continue until the egg mixture cools down.
- Melt the chocolate slowly in a double boiler over simmering water. Remove from heat and pour a little cream in the middle of the chocolate. Begin lightly whisking to create a smooth and shiny center. Add a little of the egg mixture and continue whisking until combined and smooth. Then gently fold the remaining cream and egg mixture into the chocolate until completely combined and smooth.
- Spoon into serving dishes. Cover and chill for at least 30 minutes. Bring to room temperature before serving. Garnish with chocolate chips or chocolate shavings and fresh raspberries.