Courtesy of Northern Sydney Institute of Tafe

Serves 10 

Ingredients:

• 650g chocolate, couverture
• 7 eggs
• 125g sugar
• 1 litre cream, whipped

Method:

1. Melt the chocolate
2. Whip the whole eggs and sugar in a water bath to sabayon stafe
3. Fold the chocolate through, stir occasionally until cool
4. Fold in the whipped cream
5. Pour into a clean mould, glass, ramekin, etc. cover and allow to set in fridge
6. Alternatively set into a deep tray and refrigerate 4 hours. Then make quenelles and serve onto dessert plate