• Prep Time 30 minutes
  • Cook Time -
  • Serving For 10 people
  • Difficulty Normal

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
Anchor Whipping Cream

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


  1. Separately cut in small pieces, and melt both chocolates in a "bain marie" double boiler
  2. Whip the cream in a cold bowl with a cold whisk until it thicken and hold itself together
  3. Whip the egg yolks with 70gr of the sugar, until the sugar has dissolved
  4. Whip the egg whites with the remaining sugar, until a foamy soft peak consistency
  5. 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
  6. Repeat the same process with the remaining ingredients and the white chocolate
  7. Pour the two chocolate mixture inside small plastic glasses or cups, either layer by layer, or swirling around
  8. Sprinkle the top with any type of cookie crumble
  9. Insert a popsicle stick into each cup, then keep in freezer for at least 3 hours

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