Preparation: 30 minutes
6 large egg whites
1 cup granulated sugar
1/2 teaspoon almond extract
1. Make Île flottante: Fill large skillet with about 3" of water. Bring to simmer. (Water temperature when simmering should not be hotter then 170°F.)
2. In grease-free 41/2-quart bowl of heavy-duty electric mixer, using clean wire whip attachment, beat egg whites at low speed until frothy. Gradually increase speed to medium-high and continue beating until they start to form soft peaks. Gradually add sugar and continue to beat whites until they form stiff peaks but are not dry. Fold in almond extract.
3. Dip large soupspoon into cold water and then into egg whites and form rounded spoonful. Shape top neatly by inverting bowl of second wet spoon over it. Gradually drop quenelles into hot simmering 170°F water. Poach for 11/2-2 minutes on one side; then turn quenelles on other side and poach for another 11/2-2 minutes; quenelles are done when they roll over easily. Remove them from poaching liquid with slotted spoon and place onto paper-lined tray.
4. Make two chocolate sauces: In another large bowl, whisk egg yolks and 1/4 cup sugar until blended. In medium, heavy saucepan, combine milk and remaining 1/2 cup sugar. Cook over medium-high heat until it comes to gentle boil. Remove pan from heat. Gradually whisk about 1 cup hot milk mixture into beaten egg yolks until blended. Return this mixture to saucepan. Continue cooking over medium heat, stirring constantly with wooden spoon for 3-5 minutes, until sauce has thickened slightly. It is done when you can run finger down back of coated spoon and path remains in custard. Remove pan from heat and divide sauce evenly between two bowls. Whisk one of chocolates into each bowl and whisk until chocolate is completely melted. Cover surface of each sauce with plastic wrap and refrigerate for at least 1 hour, until chilled.
5. Assemble desserts: Drizzle some of each chocolate sauce on dessert plate. Top with three quenelles and garnish with chocolate curls. Serve immediately.
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