09 Mar


MAKES 12 Mini or 6 Medium Cups


300g Belgian or Bourbon Quality Chocolate Dark or Milk 

300ml Thickened Cream

1/4 cup Sugar

3 Whole Free Range Organic Eggs (at room temperature is best)

2 drops of Vanilla Bean Paste

1 Tbsp Organic Cocao Powder

In a clean bowl add Eggs and Sugar and Whisk on Medium until the ingredients combine and thicken. They should double in size.

In a separate clean bowl add the Cream and Vanilla Bean paste and Whisk until peaks form. Don't over whisk as this will effect the setting performance and taste. 

Place the Chocolate on a chopping board and break up with a knife into small pieces. Scrape the chocolate into a heat proof bowl and melt in a microwave in 40 second bursts, stirring in between until the chocolate is liquid warm but not hot.

Add the cocoa into the well whisked eggs and fold through. When the chocolate has cooled a little add this to the eggs and fold through and then lastly fold through the cream. 

Pour or spoon into your favourite serving cups.

To Garnish: Add your favourite toppings such as Cream and Raspberries, Grated Chocolate or Fresh Mint.

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