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Ingredients
- 1 lb Strong Dark Chocolate, Minutes. 50%Cocoa
- 6 lrg Large eggs
- 1 c. Confectioner's Sugar
- 1 1/2 c. Heavy Cream, (Creme a Fouetter)
- 400 x Grammes de chocolat 75%
Directions
- Heat chocolate While melting chocolate, crack the 6 Large eggs into a bowl and whisk them. Add in the sugar and switch to high speed to beat for about 20 min. Yes, 20 min: the mix has to treble in volume. cold the melted chocolate and add in it gently to the egg and sugar. The mix will start to fall as you stir it. When mixed, transfer to another bowl. Clean out the mixing bowl and then wash it, dry it and pour in the cream. Whisk till slightly stiff. Very gently combine the cream with the chocolate mix using a balloon whisk. Pour into a terrine mould, Waterford cut glass or possibly a plastic freezer box and refrigeratein the fridge for at least two hrs. Can be frzn.
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