A delectable dessert, Boules de Neige au Chocolat (bool d’ nayj oh shoh-koh-lah) are meringues which are poached in milk and then arranged on a rich chocolate custard. Serve in one large serving bowl or spooned into individual sundae glasses. This dessert may be accompanied by a bowl of whipped cream.
1 pint milk
1 teaspoon vanilla essence
6 oz. castor sugar egg whites
1 oz. castor sugar
1 tablespoons cocoa egg yolks
In a medium-sized saucepan, simmer the milk, vanilla essence and 2 ounces of sugar over low heat, stirring occasionally until the sugar has dissolved.
In a medium-sized mixing bowl, beat the egg whites with a wire whisk until they form stiff peaks. Beat 2 teaspoons of the sugar into the egg whites for 1 minute. Then, using a metal spoon or spatula, carefully fold the remaining sugar into the meringue.
Using a large spoon, drop balls of meringue on to the simmering milk. Simmer for 4 to 5 minutes, stirring the milk once, or until the meringues are firm. Carefully remove the meringues from the milk and set them on kitchen paper towels.
Reserve the milk.
To make the custard, mix the sugar, the cocoa and egg yolks in a medium-sized mixing bowl. Gradually stir in the sweetened hot milk reserved from poaching the meringues.
Place the bowl over a pan of barely simmering water and, stirring constantly with a wooden spoon, cook the custard until it is thick enough to coat the spoon in a thin film.
Remove the custard from the heat and leave it for a few minutes to cool. Pour the chocolate custard into a glass serving bowl or individual sundae glasses. Place the meringues on top. Chill in the refrigerator for at least 2 hours.