1. Break up each type of chocolate separately. 2. Separate the eggs and place the egg whites in a measuring jug and keep in a cool place. 3. Place the egg yolks in a bowl and stir. 4. Heat the milk to boiling point, remove from the hob, and stir into the egg yolks. 5. Pour everything back into the pan, and heat to boiling point, stirring all the while. 6. Divide the crème into 3 portions. Dissolve one of each of the chocolate types into one each of the hot crème mixtures. Allow to cool. 7. Beat the egg whites to a froth them gradually add the sugar to the beaten egg whites. 8. Continue to beat until the mixture forms stiff peaks and is shiny. 9. Fold the stiffly beaten egg whites in equal parts into the cooled chocolate mixtures. Place equal amounts of each chocolate in espresso coffee cups and keep cool until serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
