Floating island with Valrhona chocolate soup, a recipe by Pierre Marcolini

INGREDIENTS

 For 4 persons:

• 250g of dark chocolate Valrhona
• 120 cl of whole milk
• 2 white eggs
• 150gm of granulated sugar

METHOD

1.  Slowly heat 20cl of milk with 20cl of water.
2. Whip the white eggs while adding the sugar until little by little small peaks form (this is the meringue).
3. With a large ice cream scoop give the meringue a shape. Poach the shaped soft meringues in the boiling mixture of water and milk during 1 minute, remove them with a strainer and reserve them on an absorbing paper.
4. Prepare the chocolate, pour it in a salad bowl. Bring the remaining milk to a boil, pour it over the chocolate, leave to rest for 2 minutes then mix 2 minutes with a hand blender.
5. To serve, pour the warm soup in the center of 4 bowls, place nicely the soft meringues on top and decorate with whole fresh raspberries, blueberries or other berries, they will bring a slightly sour touch.