- 300 g milk chocolate
- 120 g butter
- 4 eggs
- 2 tbsp. sugar
- 100 ml raspberry wine
Melt chocolate with butter (either in the microwave or in a double boiler). Mix well and cool slightly. Add wine, mix thoroughly. Beat the egg whites with a spoonful of sugar to hard peaks. Beat the yolks with another spoonful of sugar until very light yellow in colour. Add the yolks to the chocolate mixture and mix well with a spoon. Then gently fold the egg whites into the mixture. Pour the resulting cream into single serving bowls and refrigerate for at least 1 hour.
Prior to serving, decorate with nuts, condensed milk, dark chocolate syrup, fresh berries or anything else according to your taste.
Notes:
The appeal of the dish is two-fold: the taste and the texture.
The taste depends primarily on the chocolate you choose. Don’t just get any chocolate available, get the one you actually enjoy on its own. Milk chocolate is preferred, but you can experiment with white or dark varieties, or mix several kinds together. You may want to put more butter in if using dark chocolate.
The texture on the other hand is due to the beaten eggs. It is crucial to get them to hard peaks with a blender and then very gently (very gently!) fold them in with a spoon. If you use a blender to fold them in, or otherwise fold them incorrectly, you will destroy the bubbles and will not achieve the fluffy texture that the dish should have.
The recipe also turns out reasonably well if yolks are omitted, although including them adds flavour and improves texture making it easier to fold the egg whites at the end.