This is a very indulgent mousse-type recipe that produces a firmer-setting chocolate dessert. A drizzle of cream or in our case a spoonful of fruit compote really finishes it off. I can't stress enough the importance of fresh, good quality eggs here as there is no cooking involved. The original recipe I found on the internet some years ago and I have tweaked it slightly each time I've made it, changing the flavours depending on the occasion. It's incredibly simple to follow and easy to remember once you've done it the once.
3 fresh free range Glenballyeamon eggs, separated
200g 70% minimum dark chocolate
Large knob of butter
1tsp vanilla essence and extract (or other flavour of choice)
250ml double cream
Melt the chocolate and butter together gently until smooth and allow to cool slightly.
Whip the cream to soft peak stage and set aside.
Whisk the egg whites to soft peak stage.
Take the yolks and the vanilla and stir into the chocolate mixture then gently fold-in the whipped cream. (You could add any flavour here, for instance replace the vanilla with peppermint or orange).
Fold in the whisked egg whites and spoon into the serving dishes.
Refrigerate until well chilled and you're ready to serve. They are best if they are allowed to sit for 10 minutes or so before devouring as the mixture does go quite firm in the fridge.
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Chocolate truffle dessert with cherries.
So simple, the children can get involved!