INGREDIENTS
| 95g | 3.35 oz | Unsalted butter |
| 400g | 14.11 oz | Egg whites |
| 130g | 4.59 oz | Sugar |
| 100g | 3.53 oz | Egg yolks |
CHOCOLATE SELECTION (CHOOSE ONE)
| 400g | 14.11 oz | Dark Chocolate Growers Choice 71% |
| 415g | 14.64 oz | Dark Chocolate Peru 62% |
| 510g | 17.99 oz | Dark Chocolate Growers Choice 58% |
| 490g | 17.28 oz | Dark Chocolate Ecuador 56% |
| 405g | 14.28 oz | Dark Chocolate Ecuador 65% |
In a mixing bowl, melt the chocolate to a temperature of 122/131°F (50/55°C). Add the soft butter. Meanwhile, beat the egg whites. Gradually add the sugar to ensure a smooth texture to the meringue. Add a small amount of meringue to the chocolate-butter mixture, followed by the egg yolks. Add the rest of the meringue, folding in by hand with a spatula. Line the desired molds with baking paper and pour the batter into a piping bag. Depending on the mold size, use approximately 60g (2.12oz) to fill. Refrigerate until ready to cook, or place in the freezer for longer storage. Bake at 356°F (180°C) for about 5 minutes. The centre should be liquid when served.
Makes 5 coulants
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