Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
2 hr 20 min
20 min
6 to 8 servings


  • 4 ounces plain (dark) chocolate
  • 6 eggs, separated
  • l/2 tablespoon caster sugar (superfine)
  • 1 1/2 pints (24 ounces) full cream (whole) milk
  • 4 ounces granulated sugar


Melt the chocolate in a bowl over hot water.

Beat the egg whites until very stiff. Add the caster sugar and whisk again until stiff and the sugar is dissolved. Bring the milk to a simmering point in a wide flat pan. Shape the egg white mass into a round flat cake and poach this gently in the simmering milk for a few minutes, turn it carefully with a fish slicer or long spatula and poach the other side. Leave to drain on kitchen paper or a clean cloth. 

Beat the egg yolks and half the sugar into the melted chocolate and pour the slightly cooled milk over the mixture. Place over hot (not boiling) water in a double boiler. Cook stirring constantly until the mixture thickens to the consistency of thin cream. Pour into a glass bowl and place the egg whites on top. Chill. 

Ten minutes before serving, caramelize the remaining sugar in a heavy saucepan and pour over the egg whites.

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