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
Raspberries or Blueberries
Shredded or desiccated coconut
Roasted Hazelnuts, almonds
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.