Method
1. Melt chocolate in a bowl over a pan of gently simmering water.
2. Add the butter, egg yolks, water & marshmallows.
3. Stir until all melted and blended well.
4. Allow to cool but not set.
5.Whisk egg whites until stiff then fold into chocolate.
6. Pour into individual glasses or ramekins and chill until firm. (I make it the night before I want to serve it)
Serve with double cream & raspberries for an even richer dessert.
Thanks to
Mrs Karen Bryant from the United Kingdom for submitting this Pots au Chocolat recipe.
Added on 31 March 2008.
|
