Tools
Ingredients
120 g pasteurised egg whites
80 g dark chocolate chips
1 tbsp caster sugar
25 g sour cream
2 raspberries
Step by step
Pour the egg whites into the bowl of the stand mixer. Attach the Wire Whip. Turn the Speed Control Lever to 10 and whisk the egg whites until they form soft peaks.
Add sugar and whisk until stiff peaks form.
Melt the chocolate chips in the microwave on high for about 30 second or until they are just melted.
Pour the melted chocolate into a separate bowl. Add a tablespoon of the whipped egg whites to the melted chocolate and mix it vigorously with a spatula.
Repeat until all egg whites are incorporated.
Spoon into 4 cups or small bowls and put in the fridge to set for 3 hours. Serve with sour cream and raspberries.
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