Recipes

Chocolate Cream

Recipe supplied by BigBarn

2oz black chocolate 350g
6 eggs
1oz butter 25g
2tbsp sherry

Melt the chocolate in a thick saucepan (with very little water if necessary) until it becomes a thick cream.

Separate the eggs, add the egg yolks to the chocolate and beat vigorously. Beat in the butter and the sherry.

Whisk the egg whites to a stiff snow and fold into the mixture.

Put into glasses or little dishes and leave to stand for about 12 hours before serving.