- 2 parts Butterscotch
- 3 parts cream
- Sprinkle cinnamon
3 eggs, separated, with umbilical cords discarded
2 Tblspn sugar (Caster for preference)
100 gm Dark Ghana or cooking chocolate, chopped
100 ml Café Royale or Tia Kala
300 ml cream
Whipped cream topping
50-75 ml cream
1 Tblspn Cafe Royale or Cointreau
Grated chocolate for sprinkling
In a double boiler, heat water in base until almost boiling and remove from heat. Place the chocolate and liqueur in to melt. Stir every few minutes.
Meanwhile, prepare the other components. Note: make sure you wash the beater so there is no cross-contamination.
1. Whisk the yolks and sugar until pale yellow and thick
2. Beat the cream until it forms stiff peaks
3. Beat the egg whites until they form stiff peaks
When the chocolate mix is molten, remove from the base and add the egg yolk mix. Mix thoroughly.
Add some of the cream and fold in carefully with a metal spoon. Add some beaten whites (beat for a few seconds before each addition, to keep them flowing). Keep alternating until all combined.
Place in serving glasses and refrigerate at least 2 hours.
Beat the remaining cream until semi firm.
Add the liqueur, mix, and beat until stiff.
Put some in the centre of each serving.
Sprinkle with grated chocolate.
Serves 6 to 8.