« Project 52: Week 40 | Main | Box Podiums »

October 09, 2013

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

MelD

Yesterday in our local chocolate factory café I decided to ask for a hot chocolate - it has an excellent reputation. However, when it came (I especially ordered it without whipped cream), I found it was so intense and strong that I had to ask for a separate jug of hot milk to dilute it with!!
Now that's never happened to me before...

Pauline

White eggs . .I haven't seen any of theose for years !

Natalia

Looks great!

Cecile


If you want, you can use a less dark chocolate, we call it "the cooking type" in France ( usually around 50- 55 %).
You follow the same recipe steps with only 200 grs of chocolate and 6 eggs.
The secret: whisk the whites very firmy until it makes little fluffy clouds and let it rest overnight in the fridge.

Benita ~ Chez Larsson

Pauline - Over here brown eggs are of the unusual kind! How odd!

Cecile - I actually love dark chocolate and if I eat it "raw" I get the 86% one :).

Sara

Those bowls are the best, Benita!

Maureen

I used to make this back in the late 60s in England. Dear God that's a lush dessert! I may have to make it again...

Benita ~ Chez Larsson

Sara - They're Iittala bowls from the 80's. I got them from my parents and I love how irregular they are. You can't tell from the photos but some are way heavier and thicker than others.

Jessica

Ooh, looks good! I'll have to try this soon.

alice

Un menu bien appétissant et une mousse certainement délicieuse, miam! And now, French lessons? ;)

Benita ~ Chez Larsson

Alice - Je parle déja Francais. Je suis allé a l'école Francais a Stockolm pendant 12 ans :).

Tuca Passarelli

OMG! I', on diet... help!

Vanessa

The best choco in the world!

Billy @ Best Knife Sharpener Guide

Chocolate is the best ending...to everything!

The comments to this entry are closed.


Blog Widget by LinkWithin