• 1 cup SunSpire® Organic FairTrade™ 42% Cacao Semi-Sweet Baking Chips

• 2 sticks unsalted butter, softened

• 5 eggs, separated

• ½ cup Hain® Organic Turbinado Sugar

• ¼ tsp Hain® Sea Salt

• 1 cup toasted walnut, roughly chopped

• 10 mint sprigs for garnish

Crème Anglaise:

• 2 cups milk

• 6 egg yolks

• ¼ cup Hain® Organic Turbinado Sugar

• 1 tsp vanilla extract


1 1. In a medium bowl whisk in the egg yolks and sugar together until light and thick.

2 2. In a medium sauce pan bring milk to a soft boil, remove from heat and gradually whisk into egg mixture, stirring constantly. Return pan to a low heat and continue to stir until mixture has thickened and will coat the back of a metal spoon. Do not allow mixture boil or it will curdle. Set aside or chill until ready to serve can reheat or served chilled.

3 3. Pre heat the oven 350 °F.

4 4. Place chocolate and butter in an oven proof dish and place in the oven for 12 mins or until melted and remove combine until smooth and set aside.

5 5. Whisk the egg whites until they are stiff and have formed peaks, set aside.

6 6. Whisk egg yolks and sugar in the bowl of a mixer until light and ribbons have formed. Set aside.

7 7. Fold the chocolate mixture into the egg yolk mixture; gently fold in a quarter of the egg whites and then the rest.

8 8. Rinse 2 cup bread pans under the cold water and shake off excess water until dry.

9 9. Carefully divide the mixture between pans. Sprinkle over Walnuts. Cover loosely with plastic wrap and chill for at least 12 hours. Unmold loaves and using a warmed knife cut into ½ inch slices. Arrange squares on to serving plate and spoon some crème Anglaise onto each plate. Garnish with mint leaves and serve.


Find Your #SunSpiration

Social Media

see post

Social Media

see post