Desserts > French > Chocolate Desserts

Chocolate Oeufs à la Neige Recipe

Ingredients with Measurements:
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1/4 cup cocoa powder
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2 cups whole milk
- 1 teaspoon vanilla extract

Special equipment needed:
- Electric mixer
- Large mixing bowl
- Medium saucepan
- Slotted spoon
- Baking dish

Step-by-step instructions:
1. In a large mixing bowl, beat the egg whites with an electric mixer until they form stiff peaks.
2. Gradually add in 1/4 cup of sugar, continuing to beat until the mixture is glossy and forms stiff peaks.
3. In a separate bowl, beat the egg yolks with the remaining 1/4 cup of sugar until they are pale and creamy.
4. Sift in the cocoa powder and salt, and stir until well combined.
5. Fold the egg yolk mixture into the egg white mixture, being careful not to overmix.
6. In a medium saucepan, heat the milk over medium heat until it begins to simmer.
7. Using a slotted spoon, carefully drop spoonfuls of the egg mixture into the simmering milk.
8. Cook for 1-2 minutes on each side, until the egg mixture is cooked through.
9. Remove the cooked eggs from the milk with a slotted spoon and place them in a baking dish.
10. Once all of the eggs have been cooked and placed in the baking dish, pour the remaining milk over the top.
11. Chill the dish in the refrigerator for at least 1 hour, or until the milk has set.
12. Serve the Chocolate Oeufs à la Neige chilled, garnished with whipped cream and chocolate shavings.


Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
5. Temperature:
Simmering heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 250
Fat per serving: 8g
Carbohydrates per serving: 38g
Protein per serving: 10g

Substitutions for ingredients:
- Cocoa powder can be substituted with chocolate chips or melted chocolate.
- Whole milk can be substituted with almond milk or coconut milk.

Variations:
- Add a tablespoon of espresso powder to the egg yolk mixture for a mocha flavor.
- Top with sliced almonds or chopped hazelnuts for added crunch.

Tips and tricks:
- Be sure to beat the egg whites until they form stiff peaks to ensure a light and fluffy texture.
- Use a slotted spoon to remove the cooked eggs from the milk to avoid excess liquid in the baking dish.

Storage instructions:
Store leftover Chocolate Oeufs à la Neige in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Chocolate Oeufs à la Neige is best served chilled and does not need to be reheated.

Presentation ideas:
Serve in individual dessert cups or bowls for an elegant presentation.

Garnishes:
Whipped cream and chocolate shavings

Pairings:
Pair with a cup of hot coffee or tea for a cozy dessert.

Suggested side dishes:
Serve with fresh fruit or a side of vanilla ice cream.

Troubleshooting advice:
If the egg mixture is too runny, add a tablespoon of cornstarch to thicken it.

Food safety advice:
Be sure to cook the eggs thoroughly to avoid any risk of foodborne illness.

Food history:
Chocolate Oeufs à la Neige, also known as "Chocolate Snow Eggs," is a French dessert that dates back to the 17th century.

Flavor profiles:
Rich and chocolatey with a light and fluffy texture.

Serving suggestions:
Serve as a light and refreshing dessert after a heavy meal.

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Region: French

Taste: Rich, Sweet, Chocolatey, Creamy, Light