Oeufs A La Neige Au Chocolat (Floating Island With Chocolate)

1. 1

   Separate the eggs.

2. 2

   Combine the yolks with 2/3 cup sugar.

3. 3

   Beat until the yolks are very thick.

4. 4

   Heat the milk to just below boiling.

5. 5

   Add vanilla.

6. 6

   Whisk the hot milk into the egg yolk mixture, stirring continuously.

7. 7

   Place the mixture in the top of a double boiler, over but not in boiling water, and continue whisking until the mixture reaches approximately 180 degrees.

8. 8

   Place in the refrigerator to cool.

9. 9

   Beat the egg whites with about 1/4 cup sugar until very stiff.

10. 10

    Fill two pans with water and place over high heat.

11. 11

    Bring to a high simmer but not a boil.

12. 12

    Lower the heat and, with a soup spoon, make little snowballs (about 15 or 16) from the egg whites.

13. 13

    Poach each snowball in water - with two pans they can be done in two batches.

14. 14

    The water must never boil.

15. 15

    The egg-white balls should poach approximately 3 minutes on each side.

16. 16

    Turn them with a fork.

17. 17

    Drain the egg-white snowballs on a cake rack set over a bowl so any water will drain into the bowl.

18. 18

    Place the snowballs on top of the cold custard.

19. 19

    At the last minute melt the chocolate in a double boiler, over but not in boiling water, adding a little water, 2 to 3 tablespoons, to thin the chocolate.

20. 20

    If there is a delay and the chocolate mixture thickens, reheat it, adding more water.

21. 21

    When ready to serve, pour the chocolate mixture into a warm pitcher and pass to pour over the poached meringues and custard.

* Per serving · 4 servings · Values may vary.