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Recipe for :

Oeufs aux Deux Chocolats

This recipes comes from a web site which to me must rank as one of the sites having the finest recipes on the internet. It is the web site of Peter Hertzmann and is called à la carte.

What is à la carte about? This is best described in Peter's own words:

"I’m obsessive. All my life, when something interested me, I became obsessed with it. I learned all I could about it. I lived it! . . . I’ve been obsessive about food as long as I can remember. I am now obsessive with French cookery - its preparation, materials, history, politics, and culture".

To learn more why not visit the à la carte web site - <click here>

Because the eggs are not cooked in this recipe, it is very important that they be absolutely fresh. Although, two separate chocolate mixtures are prepared, both are made very fast. The longest step for this recipe is washing all the little bowls used in the preparation. The final portion size is small, but the results are quite rich and only a masochist would ask for seconds!


2 eggs
1 small pinch fine salt
30 grams dark chocolate
30 grams milk chocolate
chocolate for decoration

  • If the egg shells are going to be used for serving the finished dessert, carefully remove the tops of each egg. Separate the whites from the yolks. Wash out the shell and remove the loose membrane. Boil the shells for a few minutes and then dry carefully. Chill before filling.
  • Beat the egg whites with the salt until firm. Separate into two bowls and set aside.
  • Melt the dark chocolate in a double boiler until about two-thirds melted. Remove from heat and continue stirring until the chocolate is melted. Add 1 egg yolk and mix thoroughly. Whisk in one of the egg white portions and place in the refrigerator until needed.
  • Repeat the same process with the milk chocolate.
  • Pour the dark chocolate mixture into the egg shells or small cups. Level the surface and pour in the milk chocolate mixture. Set in the refrigerator for a couple of hours before serving.
  • Decorate with chocolate shavings or other garnish when serving.

Serves 2

Bernard Loiseau, Les Dimanches de Bernard Loiseau, 1995, page 42.

To visit the à la carte web site - click here