You need to trust that the eggs are safe to eat if you use them in this recipe as they are raw in this dish. In the 1970’s we didn’t worry about salmonella in raw eggs, so this recipe was popular with my students, particularly as they could eat it fairly quickly after it was made. We also used really cheap, fatty cooking chocolate but today you can use better versions with more cocoa in it.
100 grams cooking chocolate – use 70% cocoa now
2 eggs separated into yolks and whites
- Break the chocolate into pieces and put into a bowl fitted over a saucepan of hot water and leave until it melts.
- Whisk the egg whites until stiff. You can test by turning the bowl upside down. If you get it wrong the egg whites fall out!
- Stir the yolks into the melted chocolate and then fold in the whites very gently.
- Spoon into small dishes and put in the fridge to set.
- Serve in a glass dish with a frilly d’oyley!
Modern day cooking – you can melt the chocolate in a microwave oven.