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1 tablespoon butter, melted
1 tablespoon sugar
4 egg whites
½ cup sugar
2 oz. dark chocolate, grated or 1/3 cup mini chocolate chips
1 recipe Creme de Cocoa and Vanilla Sauce
Creme de Cocoa and Vanilla Sauce
Yield: 6 portions
Preheat the oven to 350degrees
Brush the inside of 6 4-ounce ramekins with melted butter and coat with sugar.
Beat the egg whites to soft peaks, gradually add the remaining sugar and continue beating until the egg whites are stiff and shiny. Carefully fold in the chocolate pieces and spoon the meringue evenly into the prepared ramekins. Place the ramekins in a large baking pan half filled with hot water and bake for 25 minutes or until the tops are brown and crispy and the meringues are cooked through.
Remove the "islands" from the oven and prick the tops with a skewer to release steam. Run a sharp knife along the inside of the dishes and carefully remove the meringues from the dishes as soon as they are cool enough to handle. Place the "islands" on a plate, crispy side up, to cool.
To serve, spoon a generous amount of chilled sauce onto serving plates and place the meringue "islands" on the sea of Creme de Cocoa and Vanilla Sauce
©2013 Nick Stellino Productions