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
24 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.