1. Eggs: 2. Beat the egg whites until frothy, then very slowly add in the sugar, a little at a time while continuing to beat. 3. Keep beating until all the sugar is absorbed. 4. Have ready a bowl of very hot water and two tablespoons. 5. On stove top have a deep frypan of simmering water. (Not boiling). 6. Dip the two spoons into the bowl of water then into the meringue mixture and shape into large eggs between the two spoons. 7. Carefully slide the eggs into the simmering water. 8. Poach 1 1/2 to 2minutes, then carefully turn over and poach for another 1 1/2 to 2 minutes. 9. Remove the snow eggs from the water with a slotted spoon and drain on a clean tea towel or paper towels. 10. When they have cooled, place on a plate and refrigerate until ready to serve. 11. Sauce: 12. Melt the chocolate in a pan over simmering water or carefully in microwave. 13. Stir in cream to get the consistency you like. 14. To Serve: 15. Place the snow eggs into individual serving dishes, top with lots of chocolate sauce and a dollop of whipped cream. Sprinkle with chopped nuts if desired. Also nice with a scoop of ice cream under the snow eggs. 16. NOTE: 17. Do not let the water boil when poaching the eggs as they will break up. Also make bigger eggs than you think they need be as they tend to shrink a little on poaching. ---------------------------------------------------------------------------
Nutrition
Ingredients
