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INGREDIENTS
- 450 g plain chocolate with nougat
- 450 g double cream
- 2 eggs
- 50 g caster sugar
METHOD 1
Place the chocolate into a medium heat proof bowl and place over a pan of boiling water. Stir until method.
METHOD 2
In another bowl whisk the eggs and the sugar until thick and creamy.
METHOD 3
In a third mixing bowl, whisk up the cream until sloppy.
METHOD 4
Add the cream to the egg mixture and stir gently.
METHOD 5
Fold the melted chocolate into the creamy mixture.
METHOD 6
Pour into a serving bowl and place in the refrigerator for about 1 hour.
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