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1
Eggs:
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2
Beat the egg whites until frothy, then very slowly add in the sugar, a little at a time while continuing to beat.
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3
Keep beating until all the sugar is absorbed.
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4
Have ready a bowl of very hot water and two tablespoons.
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5
On stove top have a deep frypan of simmering water. (Not boiling).
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6
Dip the two spoons into the bowl of water then into the meringue mixture and shape into large eggs between the two spoons.
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7
Carefully slide the eggs into the simmering water.
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8
Poach 1 1/2 to 2minutes, then carefully turn over and poach for another 1 1/2 to 2 minutes.
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9
Remove the snow eggs from the water with a slotted spoon and drain on a clean tea towel or paper towels.
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10
When they have cooled, place on a plate and refrigerate until ready to serve.
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11
Sauce:
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12
Melt the chocolate in a pan over simmering water or carefully in microwave.
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13
Stir in cream to get the consistency you like.
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14
To Serve:
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15
Place the snow eggs into individual serving dishes, top with lots of chocolate sauce and a dollop of whipped cream. Sprinkle with chopped nuts if desired. Also nice with a scoop of ice cream under the snow eggs.
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16
NOTE:
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17
Do not let the water boil when poaching the eggs as they will break up. Also make bigger eggs than you think they need be as they tend to shrink a little on poaching.
