Snowy Eggs with Chocolate Cream

Milk

1

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

At the same time, in a small bowl, whisk together the chocolate, cornstarch, and sugar

Add the dry ingredients to the milk and stir until thickened slightly

Transfer the mixture to a shallow dish and let it set

Caramel

1

Combine the sugar and water in a saucepan and place over medium heat

Stir constantly until the sugar dissolves

2

Bring the caramel to a boil, then reduce the heat and simmer for 2 minutes or until it reaches the desired consistency

Merengue

1

In a small bowl, beat the egg whites with vanilla extract until stiff peaks form

2

Remove the merengue from the saucepan and shape into oval shapes

Place them gently on top of the warm water

Let them cook for 3 minutes or until firm, flipping occasionally

Remove them with a slotted spoon and let them drain on paper towels

Assembly:

Place the snowy eggs alongside each other on the reserved milk mixture

Spread the caramel delicately over the top, forming threads

Cover with aluminum foil and refrigerate for an hour before serving.