Ingredients
2 medium eggs
60g chocolate (at least 70% cocoa)
2 tsp sugar (or to taste)
Method
Sources
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dataset
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Gathered
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White chocolate callets — mousse, ganache, decorating
Food-safe acetate — chocolate mirrors, mousse collars
Sphere molds for chocolate bombs, mousse domes, bombe glacée
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
As an Amazon Associate, Foodgeist earns from qualifying purchases.
White chocolate callets — mousse, ganache, decorating
Food-safe acetate — chocolate mirrors, mousse collars
Sphere molds for chocolate bombs, mousse domes, bombe glacée
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Break the chocolate into pieces and put in a metal bowl over, but not touching, a pan of simmering water. When the chocolate begins to melt, turn the heat off. Separate the eggs. 2. Whisk the egg whites into soft peaks, add the sugar, and whisk briefly. 3. Temper the chocolate by placing the metal bowl in cold water and stirring constantly until glossy - it should reduce to at least 30 degrees celsius (Do not get a drop of water in the chocolate mix!) 4. Remove from bowl from the water and working very quickly, hand whisk the egg yolk into the melted chocolate and then whisk in a third of the egg white. Fold the rest very gently into the mixture until just combined (be careful not to overmix), and then put into bowls and refrigerate for at least four hours until set. Remember to serve with semi whipped cream and chocolate shavings for that added touch!