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