Hailing from Dundrum, Louise always had an interest in food. For 3 years Louise studied professional cookery at Cathal Brugha Street. There she discovered her ...
8 egg yolks
80 g sugar
1 pint cream
100 g 70% belgian chocolate melted
2 floz baileys
Firstly bring your cream to the boil. While waiting for the cream, separate your eggs by cracking whites into a bowl and yolks into another.
Place egg yolks and sugar in a bowl and beat well together. By now, your cream should have come to the boil, so pour cream onto egg and sugar mixture and combine well.
Melt your chocolate and then add to the mixture, followed by Baileys and stir. If you don't like Baileys, you can use any liqueur you do or else to keep the dessert child friendly, just add extra cream.
Your mixture is now ready to pour into espresso cups. Again, if you don't have espresso cups at home, feel free to use ramekins or small bowls you do have. Remember your putting them into the oven so they have to be able to withstand heat!
Put the cups onto your baking tray which contains a small drop of warm water (Bain Marie) and bake @ 110°C for 30-40 minutes. A baine marie is traditionally used for preparing delicate items such as custards, mousses and other foods that need to be gently warmed without scorching, burning or curdling.
The baked cups then need to be refrigerated for 30 minutes. To finish, place a spoon of clotted cream on top and a thin hazelnut biscuit.