Ingredients (serves 6)10 bars of Hershey Milk or Dark Chocolate, roughly chopped
3 eggs
55g caster sugar
1 tbs of (sifted) cocoa powder
300ml thickened cream (plus a little extra whipped cream to serve)
Method
1. Place 8 bars of the Hershey Chocolate in a heatproof bowl over a pan of gently simmering water. Be sure not to let the bowl touch the water. Stir chocolate until it is completely melted. Remove bowl from heat and set aside for a few minutes to cool.
2. Place eggs and sugar in a large bowl and beat for 5 minutes with electric beaters, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until nicely combined.
3. In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light and smooth as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and the broken pieces of the two additional Hershey Chocolate bars.
(Photography by Ben Dearnley.)
Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!
If you like what you have read check out our updates on Facebook and Twitter.
No comments:
Post a Comment