Ingredients
- 100g chocolate, 70% cocoa
- 30g unsalted butter
- 2 egg yolks
- 1 shot of dark espresso
- a drop of orange oil or a bit of very fine orange zest or a bit of Cointreau/Grand Marnier
- 3 egg whites
- 15g fructose
Method
- Melt the chocolate and butter together until smooth.
- Whisk the egg yolks until nearly white and thick in consistency.
- Gently stir the egg yolks into the chocolate mixture. Then stir in the coffee and the orangey bit.
- Whisk the egg whites to soft peaks, add the fructose and whisk again for a minute to get that shine.
- Gently mix the egg white into the chocolate mixture. Been very gentle, but don’t leave any white streaks.
- Put into ramekins and leave in the fridge for an hour.