4 teaspoons water
4oz caster sugar
1 egg & 2 egg yolks
¼ pint cream, whipped lightly
4oz chocolate, melted
Boil the sugar and water on a low heat until it reaches 115°C or for approximately 8 minutes.
Beat the egg and yolks until ribbon stage, gradually add the sugar mix. Beat until cold.
Fold the chocolate into the cream and add to the egg mix. Fill into moulds. Refrigerate.