Ingredients:
- 2 egg whites
- 400 g dark chocolate couverture
- 250 g salted butter
- 4 egg yolks
- 50 g sugar
- 1 teaspoon of instant coffee
Preparation
- Leave the egg whites at room temperature to warm up.
- Set up the butterfly accessory and beat on speed 4 for 6 minutes until stiff peaks have formed. Set the egg whites aside.
- Melt the chocolate with the butter in the mixing jar: select “sauce”, speed 4, 60 degrees, 2.5 minutes.
- Add the egg yolks with the sugar and the instant coffee and continue beating on speed 4, 40 degrees, 2 minutes.
- Mix the chocolate mixture with the egg whites in a separate bowl with a spatula. Do this carefully, in an encircling motion, from top to bottom, to incorporate air into the mixture and prevent the egg whites from dropping.
- Spoon the mixture into individual moulds or ramekins.
- Chill for at least 2 hours before unmoulding.
Tips…
- Serve with crushed nuts – optionally caramelised – or with a red berry puree.
