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!
Melt the chocolate over hot water. Beat the egg whites until very stiff. Add the
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.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.