INGREDIENTS

   INGREDIENTS 

95g 3.35 oz Unsalted butter 
400g 14.11 oz Egg whites 
130g 4.59 oz Sugar 
100g 3.53 oz Egg yolks 

 

   CHOCOLATE SELECTION (CHOOSE ONE)

400g 14.11 oz
Dark Chocolate Growers Choice 71%
415g 14.64 oz Dark Chocolate Peru 62% 
510g 17.99 oz Dark Chocolate Growers Choice 58% 
490g 17.28 oz Dark Chocolate Ecuador 56%
405g 14.28 oz
Dark Chocolate Ecuador 65%

 

METHOD

METHOD

In a mixing bowl, melt the chocolate to a temperature of 122/131°F (50/55°C). Add the soft butter. Meanwhile, beat the egg whites. Gradually add the sugar to ensure a smooth texture to the meringue. Add a small amount of meringue to the chocolate-butter mixture, followed by the egg yolks. Add the rest of the meringue, folding in by hand with a spatula. Line the desired molds with baking paper and pour the batter into a piping bag. Depending on the mold size, use approximately 60g (2.12oz) to fill. Refrigerate until ready to cook, or place in the freezer for longer storage. Bake at 356°F (180°C) for about 5 minutes. The centre should be liquid when served.

 

Makes 5 coulants

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