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Express floating islands with chocolate sauce
Quick and airy dessert: floating islands made from whipped egg whites, cooked in the microwave, topped with a silky chocolate sauce. Ideal when you have eggs, chocolate and milk on hand.
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Cost Breakdown
Critical Success Points
- • 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.
Safety Warnings
- • The bowl used in the microwave becomes very hot; handle it with a kitchen glove.
- • Do not leave the egg whites unattended while beating to avoid splatters.
- • Use clean utensils to avoid bacterial contamination.
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