Express floating islands with chocolate sauce
Express floating islands with chocolate sauce is a easy French recipe that serves 4. 250 calories per serving. Recipe by Norbert Tarayre on YouTube.
Prep: 9 min | Cook: 5 min | Total: 24 min
Cost: $3.15 total, $0.79 per serving
Ingredients
- 6 whites egg whites (separate from yolks, at room temperature)
- 120 g granulated sugar (added in three stages during the whipping of the whites)
- 1 pinch salt (to stabilize the whites)
- 250 ml whole milk (base for the chocolate sauce)
- 100 g dark chocolate 64% cocoa (break into pieces; the darker the chocolate, the thicker the sauce)
- 1 zest lemon zest (optional) (to garnish the semifreddo or the sauce)
Instructions
Separate the whites from the yolks
Crack the eggs, separate the whites from the yolks making sure no trace of yolk falls into the whites. Reserve the yolks for another use.
Time: PT2M
Whip the egg whites
In the bowl, add a pinch of salt to the whites. Start beating at medium speed, then incorporate the sugar in three additions: first as soon as the whites start to foam, second when they are foamy, and third when they become glossy and form firm peaks.
Time: PT5M
Cooking the floating islands in the microwave
Place each portion of whipped whites in a small microwave‑safe ramekin or cup. Cook on full power (≈900 W) for 20 seconds, until the centre is set like a soufflé.
Time: PT20S
Prepare the chocolate sauce
In a saucepan or microwave‑safe bowl, heat the milk over medium heat (or 30 s in the microwave). Add the broken dark chocolate pieces and stir until fully melted and the sauce is smooth.
Time: PT5M
Plating
Pour the hot chocolate sauce onto the plates. Gently lift each floating island with a spatula and place it in the centre of the sauce. Garnish with a lemon zest if desired.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 6 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: vegetarian, low-calorie
Allergens: eggs, milk, chocolate (cocoa)
Ingredient Substitutions
- Instead of egg whites: reconstituted powdered egg whites
- Instead of granulated sugar: powdered sugar
- Instead of whole milk: semi‑skimmed milk, plant milk
- Instead of dark chocolate 64% cocoa: milk chocolate, spread (Nutella)
Equipment Needed
- mixing bowl
- electric mixer or whisk
- silicone spatula
- microwave (≈900 W)
- microwave‑safe bowl
- small saucepan (for the sauce) (optional)
- measuring spoon
- serving plate
- egg separator or splitter (optional)
Critical Steps — Do Not Skip
- Separate the whites without yolk contamination.
- Whip the whites correctly (not too firm, pearly texture).
- Precise microwave cooking (20 s) to avoid drying out.
- Achieve a smooth chocolate sauce without lumps.
Chef Tips from the Video
- Dark chocolate at 64% yields a thicker sauce than milk chocolate.
- If you don't have chocolate, use Nutella or Chocapic cereal soaked in milk to create an improvised sauce.
- The microwave heats water molecules; that's why cooking is very fast and even.
Troubleshooting
The whites are grainy or too firm.
Stop beating as soon as the peaks are firm and glossy; add a little more sugar and beat lightly to smooth.
The chocolate sauce separates.
Return the sauce to low heat and whisk vigorously until it becomes homogeneous again.
The islands are too soft after the microwave.
Extend cooking by an additional 5‑10 seconds, but watch closely to avoid drying out.
Storage
Refrigerator: Chocolate sauce keeps for 2 days in the refrigerator, gently reheated before use.
Freezer: Floating islands do not freeze well; the texture becomes rubbery.
Room temperature: Serve immediately at room temperature.
Make-Ahead Tips
- Chocolate sauce can be prepared ahead of time and gently reheated in a bain‑marie.
- Whipped whites can stay in the refrigerator for 30 minutes before cooking without losing volume.
Last updated: August 21, 2026
