We have been looking after the neighbors chickens this week so have a surplus of eggs. I thought this recipe would be a perfect way to use some. I will make a pavlova with the left over egg whites.
Ingredients you will need ...
- 75gMortimer Dark Chocolate Powder
- 300ml milk
- 2 tablespoons strong hot coffee
- 1 tablespoon gelatine powder
- 4 egg yolks
- 100g caster sugar
- 150ml double cream
Recipe instructionsDissolve the gelatine in the hot coffee.
Heat the milk in a pan, add the chocolate powder and whisk until dissolved. Remove from the heat.
With an electric mixer, beat the egg yolks and sugar in a large mixing bowl until they form a thick ribbon.
Slowly beat in the chocolate milk, followed by the gelatine.
Pour the mixture back into the pan and stir constantly over a moderate heat, until the mixture coats the back of the spoon.
Strain into a bowl through a sieve and leave to cool, but not set.
Pour the cream into the bavarois mixture and whip gently until incorporated.
Pour into a pudding dish and put in the fridge for at least 2 hours to set.
This is one of the girls favourite puddings and although I say it should serve 6, when you take seconds into consideration they would say it just serves 5!
For a dinner party this can be served in individual pudding glasses. It can also be made a day ahead.
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