Chocolate fluff







Cook Time

00-00 Min


  • 3 egg whites
  • 3 tablespoons caster sugar
  • 1⁄2 teaspoon vanilla essence
  • 150ml/5fl oz cream
  • 2 tablespoons melted dark chocolate (at least 70% cocoa solids
  • chopped nuts, to serve
  • Beat the egg whites until stiff, then gradually stir in the sugar and vanilla essence.
  • Whip the cream until firm. Fold into the egg whites. Gradually fold in the chocolate.
  • Put into individual glasses, chill until needed and serve sprinkled with chopped nuts.
  1. Ingredients Quality: Use high-quality chocolate and fresh ingredients for the best flavor and texture.
  2. Utensils Dryness: Ensure all utensils, bowls, and beaters are completely dry. Moisture can affect the texture of the chocolate fluff.
  3. Chocolate Melting: Melt chocolate gently over a double boiler or in short bursts in the microwave, stirring frequently to avoid burning.
  4. Egg Separation: When separating egg whites, make sure there is no trace of yolk in the whites. Even a small amount of fat can prevent proper whipping.
  5. Egg Whites Stiff Peaks: Whip egg whites until they form stiff peaks. Soft peaks won’t provide the desired fluffiness.
  6. Sugar Gradual Addition: Add sugar gradually while whipping egg whites. This helps stabilize the meringue.
  7. Gentle Folding: When combining melted chocolate with whipped egg whites, fold gently. Overmixing can deflate the fluff.
  8. Chilling Time: Allow the chocolate fluff to chill thoroughly before serving. This enhances the flavor and sets the desired consistency.
By following these precautions, you’ll ensure a delicious and perfectly textured Chocolate Fluff.
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