Creme au Chocolat

1. 1

   Break up the chocolate or grate coarsely into a pudding basin.

2. 2

   Add 3 tablespoons water.

3. 3

   Set over a pan of simmering water, and stir until the mixture is smooth and melted and fairly hot (though nowhere near boiling if you overheat chocolate it turns to mud).

4. 4

   Remove the basin from the pan, and rapidly beat in the egg yolks and the sugar.

5. 5

   Whisk the cream until thick, and stir it quickly into the cooled chocolate.

6. 6

   Finally whisk the egg whites until stiff and fold them in with a metal spoon last of all.

7. 7

   These last two operations should be done delicately, so that the cream will be as airy and light as possible.

8. 8

   Divide between one large shallow dish or eight glasses.

9. 9

   Chill until set.

10. 10

    Serve with plain or almond biscuits.

* Per serving · 4 servings · Values may vary.

No additional tips available.