Ingredients (serves 4)
200 g dark chocolate (6070%), chopped
3 large eggs, separated
1/4 cup caster sugar (or to taste)
1 cup thickened cream, cold
1 tsp vanilla extract (optional)
Pinch of salt
Method
Melt chocolate: Melt dark chocolate gently (microwave in bursts or over a bain-marie). Cool slightly.
Whip cream: Whip cream to soft peaks. Set aside.
Whip yolks: Whisk egg yolks with half the sugar until paler. Stir in melted chocolate (and vanilla if using).
Whip whites: Beat egg whites with a pinch of salt, gradually adding remaining sugar, until glossy soft-to-medium peaks.
Fold: Fold whipped cream into the chocolate mixture, then gently fold in egg whites in two additions.
Chill: Spoon or pipe into serving glasses. Chill 2 -4 hours.
Finish: Just before serving, top with Pomegranate Balsamic Pearls. Let a little of the pomegranate-balsamic liquid cling and pool naturally for a glossy, freshly-spooned look.
Serving tip
Add the pearls just prior to serving.
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