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24Egg Yolk
24Egg White
400g Castor sugar
400ml Semi whipped Double cream
800g Dark Belgian chocolate
150ml Kahlua


Sabayon the egg yolk and castor sugar together. Add the Semi whipped cream to this mixture.
Add the alcohol to the melted chocolate.
Whisk the egg whites until stiff.
Add the Sabayon/Cream to the chocolate and mix in thoroughly.
Fold in the egg white carefully to this mixture.
Leave to set for 6-12 hours in the fridge