I used to be afraid of eggs.
And probably with due cause – there are countless stories on the news about salmonella and other health risks associated with raw eggs. But one of the most wonderful things about having chickens in the backyard is that I am finally confident enough in the quality of our eggs to eat them raw.
So this is a recipe for Christine, Christina, Jan, Amanda, Spice Girl and all my other friends who know the joy of having a warm egg, freshly laid that morning. The eggs in this recipe are not cooked at all, so if you’re planning to make it, please only use eggs you’re completely sure about. Commercial eggs are often months old before they’re put out for sale (even free range ones) and it would probably be unwise to use them in this recipe. Sigh. Obviously I’m still a little afraid of eggs.
The great thing about this recipe (apart from being outrageously simple) is that there’s no added sugar or dairy. It resulted in a firm mousse with a dark, pure chocolate flavour that matched brilliantly with our old bottle of vintage porto.
The recipe comes from Trish Deseine’s Chocolate, a much loved and well used volume on our cookbook shelf.
- 150g (5oz) dark chocolate (I used Callebaut 811 54%)
- 2 teaspoons rum, coffee liqueur or brandy (optional)
- 5 super-fresh large eggs (59), separated
1. In a large bowl, melt the chocolate in the microwave or over a saucepan of simmering water.
2. Remove from heat and stir in the alcohol (optional). Note that when the alcohol is added, the chocolate will seize up a little – don’t panic.
3. Add the egg yolks one at a time, stirring well into the chocolate mixture to loosen it up.
4. Whisk the egg whites until stiff, then stir a large spoonful into the chocolate mixture to soften it. Then carefully fold the remaining beaten egg whites into the chocolate mixture. Pour the mixture into a large serving bowl, or several smaller ones and refrigerate until firm. Decorate with grated chocolate before serving.
Fig Jam and Lime Cordial 