Chocolate Egg Snowball

This is a variation on what I call Oafs á la Neigh. I once had a dearly loved employer who was addicted to chocolate. ‘It’s just like your gin, dear,’ she would say as she sent me to the village shop at midnight. I spent a lot of time adapting recipes to include chocolate!


  • 115g/4oz plain chocolate
  • 6 eggs, separated
  • 30ml/2 tbsp caster sugar
  • 900ml/ pints full cream milk
  • 115g/4oz sugar


Melt the chocolate over hot water. Beat the egg whites until very stiff. Add the 30ml/2 tbsp caster sugar and whisk again until stiff and the sugar is dissolved. Bring the milk to a simmering point in a wide flat pan. Shape the egg white mass into a round flat cake and poach this gently in the simmering milk for a few minutes, turn it carefully with a fish slice and poach the other side. Leave to drain on kitchen paper or a clean cloth.

Beat the egg yolks and half the sugar into the melted chocolate and pour the slightly cooled milk over the mixture. Place over hot (not boiling) water in a double boiler. Cook stirring constantly until the mixture thickens to the consistency of thin cream. Pour into a glass bowl and place the egg whites on top. Chill.

Ten minutes before serving, caramelise the remaining sugar in a thick saucepan and pour over the egg whites.