Ingredients
- Whip all ingredients till slightly fluffy
- Melt the Belcolade Origin Vietnam 73% Cacao Trace
- Whip whipping cream to a soft peak
- On a bain marie (double boil), whip the whole eggs, egg yolks and sugar till temperature reaches 65°C, then fix to a whisk attachment and whisk till fluffy and pale
- Fold in the chocolate to the egg mixture
- Lastly, fold in the cream
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