Chocolate floating islands

Chocolate floating islands recipe

This recipe is a variant of the traditional French floating islands served with ‘crème anglaise’. It’s a great classic in French cooking : here is the chocolate version! It’s not really difficult to make, the most difficult part being getting nice and puffy egg whites. It’s all about training, don’t get discouraged if your first attempt fails! You’ll still have 2 egg whites left in case you need to make some more ;-) .

Preparation time: 20 mn

Ingredients (for 4 servings)

2 1/2 oz (70 g) of dark chocolate
4 cups ( 1 l) of whole milk
5 eggs (5 egg yolks and 3 egg whites)
8 1/2 tablespoons of caster sugar (6 + 2 1/2 tbsp)
2 teaspoons of unsweetened chocolate powder
2 1/2 cups of water
1 pinch of salt

Instructions

1/ Cut chocolate into dices. Take 12 cups of milk into a boil.

2/ In a salad bowl beat egg yolks and 6 tablespoons of sugar until white. Add boiling milk stirring well.

3/Pour mixture into pan and heat over low heat for 8 to 10 minutes stirring slowly with a spatula until it gets thicker.

4/ Take it off heat and add chocolate dices and 1 teaspoon of chocolate powder.

5/ Pour in a salad bowl and beat energetically for 3 minutes. Then, let it cool down.

6/ Get 12 cups of milk and 2 1/2 of water to simmer in a sauté pan.

7/ Beat 3 egg whites and a pinch of salt until stiff. Add 2 1/2 tablespoons of sugar and beat again for 1mn.

8/ Take square pieces of the stiffed egg whites with 2 tablespoons. Put them one at a time on simmering milk and poach it for 2 to 3 minutes. Once done, put them on kitchen paper so the extra liquid gets out. Let it cool down.

9/ Pour cream into 4 nice dishes. Add islands on top and sprinkle with chocolate powder.

10/ That’s it! Ready to serve.

Chocolate Floating Islands on Foodista

10 thoughts on “Chocolate floating islands

  1. 05/03/2009 at 4:37 PM

    MMMMMMM….I love desserts like this! This is île flotantes with a chocolate crème Anglaise! Wow! Superbe!!

  2. 05/06/2009 at 5:40 PM

    I have yet to dare Floating Islands, but I really should dive right in. This chocolate version is fabulous and might just get me doing it.

  3. 05/07/2009 at 12:53 AM

    oh, I adore Floating Islands and have an episode planned for HAL with a vanilla recipe that I want to scent with something delicate. Thinking lavendar or rose water!

    I will have to try the chocolate!

  4. Sam
    05/07/2009 at 6:03 AM

    Interesting recipe. Will surely give it a try. Though I am a little scared of trying French desserts…they are always so delicate and there is such high expectation to make them turn out just right….

  5. 05/07/2009 at 4:14 PM

    We like this creative turn on a classic. We will definitely give it a try. Thanks from Santa Barbara, s

  6. 05/08/2009 at 1:10 AM

    Nice one :) xx Rico-Recipes

  7. Flori
    10/21/2013 at 6:05 AM

    “24 cups milk” doesn’t seem right. 1L (Liter) is about 4 cups or 1 quart.

  8. Flori
    10/21/2013 at 6:39 AM

    24 cups of milk is equal to 1 1/2 gallons or approximately 6 liters. 6 L seems like too big an amount. Is the quantity supposed to be 6L of milk or 1L? Is it supposed to be 24oz of milk?

  9. 12/08/2013 at 8:36 PM

    You’re right, there was a huge problem with the quantities! It’s 1L or 4 cups. Thanks for pointing it out ;)

  10. 02/03/2014 at 2:14 PM

    very tempting dessert and very, very delicious, looks good and awsome :D
    Aurica Last post…Tabbouleh saladMy Profile

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