Mignon

Whisk egg yolks, sugar, lemon juice and zest until foamy. Bring the whipping cream and margarine to the boil and stir into the egg yolk mixture. Gently bring the whole mixture to the boil, stir in the chocolate. Allow to cool. Spread on a baking sheet lined with baking paper about 1 cm thick and chill very cold for 3 – 4 hours. Cut the mignon mixture into random pieces. Melt couverture in a water bath and dip the mignon pieces in it. Leave to cool on a wire rack.

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