Recipe Description
We used to make this recipe with 3 chocolates (dark, milk and white) and build it in 3 layers, in long rectangular terrine. Then we will just cut it slice by slice when needed.
This recipe is best with
Recipe Ingredient
- 200gr Dark Chocolate
- 200gr White Chocolate
- 140gr Caster Sugar (2 X 70gr)
- 5 Egg Whites
- 4 Egg Yolks
- 450gr Whipping Cream
- Cookie Crumble
Instructions
- Separately cut in small pieces, and melt both chocolates in a "bain marie" double boiler
- Whip the cream in a cold bowl with a cold whisk until it thicken and hold itself together
- Whip the egg yolks with 70gr of the sugar, until the sugar has dissolved
- Whip the egg whites with the remaining sugar, until a foamy soft peak consistency
- Using a spatula, combine half the egg yolk mixture with the dark chocolate, then add-in half the whipped cream, then add-in half the egg white meringue
- Repeat the same process with the remaining ingredients and the white chocolate
- Pour the two chocolate mixture inside small plastic glasses or cups, either layer by layer, or swirling around
- Sprinkle the top with any type of cookie crumble
- Insert a popsicle stick into each cup, then keep in freezer for at least 3 hours
