RECIPE SUMMARY
Makes 2 servings: Each serving counts towards 1 30/20 packet, 1 egg
INGREDIENTS
DIRECTIONS
Preheat the oven to 350ºF, line a small ramekin or baking dish with parchment paper and set aside.
In a medium bowl combine the 30/10 Classic hot chocolate, the egg yolk and water together.
In a separate bowl whip the egg whites into stiff peaks using a stand mixer or a hand whisk.
Fold half whipped egg whites to the chocolate mixture. To fold in the egg whites run a spatula along the outer edge of the batter until the spatula is underneath a portion of the batter, lift the spatula and flip the lifted batter back into the bowl, repeat this until most of the egg white is incorporated.
After the first half of the batter is incorporated, fold in the remaining egg whites.
Pour the batter into the prepared ramekin and bake in the oven for 25 minutes
Ingredients
Directions
Preheat the oven to 350ºF, line a small ramekin or baking dish with parchment paper and set aside.
In a medium bowl combine the 30/10 Classic hot chocolate, the egg yolk and water together.
In a separate bowl whip the egg whites into stiff peaks using a stand mixer or a hand whisk.
Fold half whipped egg whites to the chocolate mixture. To fold in the egg whites run a spatula along the outer edge of the batter until the spatula is underneath a portion of the batter, lift the spatula and flip the lifted batter back into the bowl, repeat this until most of the egg white is incorporated.
After the first half of the batter is incorporated, fold in the remaining egg whites.
Pour the batter into the prepared ramekin and bake in the oven for 25 minutes