Snowy Eggs with Chocolate Cream

Prepare the cream

Whisk together the milk, vanilla, and sugar

Heat slowly

In a small bowl whisk together the egg yolks and chocolate

Add some warm milk to the egg yolk mixture, whisking well

Gradually add the remaining milk, whisking until it thickens slightly and coats the back of a spoon, but do not let it boil

Remove from heat

Strain into a glass bowl and allow to cool

Prepare the meringue

Beat the egg whites until snowy

Without stopping, gradually add the sugar to the egg whites, beating until stiff peaks form

In a large pan with hot water (not boiling), place long meringue shapes over low heat

Cook until the meringues are firm, turning them once

Drain on paper towels

Place the meringue over the chocolate cream and dust with cinnamon

Serves 10-12 portions

Note: To shape the meringue into balls, use two spoons.