recipe comes from Recipes in The Mail
and was submitted by Michelle.
4 1/2 ounces bittersweet chocolate, chopped
4 eggs, separated
1/2 cup honey
1 1/2 cups heavy cream
1 teaspoon vanilla extract
oven to 325ºF (165xºC).
nuts on a baking sheet and toast in preheated
oven, watching carefully, until golden, about
10 minutes. Rub the skins from the toasted nuts
using a tea towel, then coarsely chop.
a baking sheet with foil. Spread chopped nuts
evenly on foil. Melt chocolate in a double boiler
over simmering water. Pour chocolate evenly
over nuts. Place in freezer until firm. Then
break into bite-size chunks.
a 8 x 8 inch dish with foil.
a small bowl, beat egg yolks until light yellow.
Beat in honey. In a separate bowl, beat egg
whites until stiff. In a third bowl, beat cream
with vanilla until stiff. Fold cream into egg
whites, then fold egg yolks into cream mixture.
Fold in chocolate covered nuts, then pour into
8 hours or overnight until firm.
serve, invert onto a platter, remove foil and