3 Eggs

135g 65% Islands Chocolate Buttons

10g Unsalted Butter / Vegan butter alternative 

1/2 Cup Cream / Vegan cream alternative 

3 tablespoons Caster sugar or Coconut sugar



Whipped Cream

Chocolate Shavings

Raspberries or Blueberries 

Shredded or desiccated coconut 


Roasted Hazelnuts, almonds 

Coffee beans 




Separate eggs & yolks while eggs are cold.

Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients.

Whisk the yolks.

Place chocolate and butter in a bowl. Melt in the microwave in 30 second bursts, stirring in between, until smooth. Set aside to cool - proceed with other steps.

Beat cream until stiff peaks form.

Add sugar to the whites and beat until firm peaks form.



Fold egg yolks into cream using a rubber spatula - 8 folds max. Streaks is ok.

Check Chocolate Temp: Touch the chocolate. Should still be runny but only lukewarm. If too thick, microwave 2 x 3 seconds until runny.

Pour chocolate into cream yolk mixture. Fold through - 8 folds max. Streaks ok.

Add 1/4 of beaten egg whites into chocolate mixture. Fold through until incorporated - "smear" the spatular across surface to blend white lumps in - aim for 10 folds. 

Pour chocolate mixture into egg whites. Fold through until incorporated and no more white lumps remain - aim for 12 folds max.

Divide mixture between 4 small glasses or pots. Refrigerate for at least 5 hours, preferably overnight.

To serve, garnish with your chosen toppings. 


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