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A chocolate recipe for Christmas
From the Warkworth House Hotel
Pot au Chocolat (serves 4)
300g Dark Chocolate
8 Fresh Eggs (fresh eggs are easier to separate)
7oz Sugar
8oz Caster Sugar
200ml Double Cream |
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Place a bowl over a pan of hot water and rest on a low heat.
Separate the yolks from the eggs (keep the whites for later) and, over the pan of hot water, beat them together with the sugar, until the mix becomes light and fluffy and almost doubled in volume. Set aside.
Mix the egg whites in a separate bowl on slow speed for about 4 minutes (or until everything has become bubbly).Switch to a medium speed for a further minute and following that, whisk at the highest speed until stiff peaks are formed. The whites should be cloudy and foamy at this stage. It’s very important not to over-whisk the whites – this will stretch the surface of the bubbles that have formed and they will burst and collapse into liquid.
Next, whisk the caster sugar into the egg white mix on a fast speed adding a little at a time, until you have a stiff and glossy mixture with a satin sheen. Set aside.
Take 200ml of double cream and semi whip. The mixture should thicken.
Break up the dark chocolate and melt gently over a pan of hot water. Do not let it boil.
Whilst the chocolate is melting fold in the yolk mix.
Slowly fold in the meringue like mixture (from step 4).
Finally add the semi whipped double cream.
Place in cups/glasses, shot glasses and leave to chill in the fridge for at least 3 hours.
Delicious!
www.warkworthhousehotel.co.uk
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