Snowy Eggs with Chocolate Cream

Sauce

In a medium saucepan, bring the milk to a boil over high heat

In a small bowl, combine the chocolate, granulated sugar, and cornstarch

Whisk well with a wooden spoon

Add the mixture to the boiling milk and cook, stirring constantly, until it thickens slightly

Transfer to a serving dish and reserve

Caramel

Combine the granulated sugar and water in a saucepan and bring to a boil over medium heat

Cook until the caramel reaches a strong syrup consistency (test by dropping some of the hot caramel onto a plate; when it forms a firm thread, it's ready). Reserve

Meringue

In a medium saucepan, bring the water to a boil

In a stand mixer, beat the egg whites with the vanilla extract until stiff peaks form

Spoon the meringue into small oval shapes and cook in the boiling water for 3 minutes or until firm, flipping occasionally

Remove with a slotted spoon and let cool on paper towels

Arrange the snowy eggs side by side over the reserved sauce

Gently spread the caramel on top in a wavy pattern

Cover with plastic wrap and refrigerate for 1 hour before serving.