- 30mins + 4hours chilling
- 180g white chocolate
- 1/2 tsp Queen Natural Almond Extract
- 3 eggs, separated
- 300ml thickened cream
- 70g caster sugar
Melt chocolate in a double boiler, stirring until smooth. Allow to cool 15 minutes.
Add egg yolks to chocolate, and whisk vigorously until well combined.
Beat together cream and almond paste to soft peaks then fold cream through chocolate mixture.
Beat egg whites to soft peaks. While beating, gradually add sugar and beat until sugar dissolves.
Fold egg white mixture through chocolate mixture.
Pipe or spoon into ramekins or dessert glasses. Chill at least 4 hours before you serve.