Ingredients
450g good plain chocolate
80g pasteurised egg yolks
600ml fresh cream
50g sugar
Method
Melt the chocolate with half of the cream in a bowl with hot water.
Whisk the egg yolks and sugar together until fluffy. Whip the remaining cream to form soft peaks.
Once the chocolate has melted, remove from the heat and beat in the egg mixture.
Fold in the whipped cream and put the truffle mixture into forms or tin on top of a sponge base.
Put in freezer for two to four hours.
Garnish with zabaione.
Mario Schembri is an Executive chef & General Manager, Ta’ Frenċ Restaurant, Xagħra, Gozo.