INGREDIENTS

• Egg yolk : 4nos
• Castor sugar : 75gm
• Milk : 300ml
• Block chocolate : 100gm
• Gelatine : 25gm
• Fresh cream : 500gm
• Egg white : 3-4nos
• Castor sugar : 100gm

METHOD OF PREPARATION

• In a mixing bowl, add egg yolk and castor sugar whisk it properly in double boiling method for 15 minutes.
• Whisk the milk ( which is boiled and cooled) along with the block chocolate.
• Prepare the gelatine under double boiling method.
• Whisk the fresh cream, side by side egg white and castor sugar .(Meringue)
• In a mixture of egg yolk and castor sugar , add milk, block chocolate, gelatine and each ratio of fresh cream and meringue.
• Place the mixture in a serving glass let it get set. Chilled it for minimum 1hour.
• When ready topped with fresh cream and garnish with grated chocolate.
• Serve it chilled.