Chocolate îles flottantes Recipe

In a large bowl, beat egg whites and cream of tartar until stiff peaks form. Gradually add in 1/4 cup of sugar and continue beating until glossy.

Sift cocoa powder over the beaten egg whites and gently fold until well combined.

Fill a large pot with water and bring to a gentle simmer. Using a spoon, drop dollops of the chocolate meringue mixture into the simmering water. Poach for about 2-3 minutes on each side until set. Remove with a slotted spoon and drain on paper towels.

In a separate saucepan, heat milk and cream over medium heat until simmering. In a small bowl, whisk together egg yolks and 1/4 cup of sugar. Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly.

Return the custard mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. Stir in vanilla extract and remove from heat.

Divide the custard among serving bowls. Gently place the chocolate meringues on top of the custard.

Chill in the refrigerator for at least 2 hours until the custard is set.

Before serving, garnish with chocolate shavings.

Enjoy the chocolate îles flottantes!