Oceania is the foodie’s cruise line and this decadent French dessert, best served in Jacques with an ocean view lingering just outside the window, is the quintessential way to round off dinner for two.
65g granulated sugar
3 egg yolks
1 large egg
155g 70% dark chocolate
185ml light whipping cream
Makes 5 servings
Cook the sugar on low to medium heat with a thermometer until it reaches 120°c. Whip the egg yolks and whole egg until fluffy. Pour the cooked sugar over the eggs. Whisk to a creamy consistency and continue until the egg mixture cools down.
Melt the chocolate slowly in a bowl over simmering water. Remove from heat and pour a little cream in the middle of the chocolate. Begin lightly whisking to create a smooth and shiny centre. Add a little of the egg mixture and continue whisking until combined and smooth. Then gently fold the remaining cream and egg mixture into the chocolate until completely combined and smooth.
Spoon into serving dishes. Cover and chill for at least 30 minutes. Bring to room temperature before serving. Garnish with chocolate chips or chocolate shavings and fresh raspberries.