4 ounces semi-sweet baking
chocolate (I like Ghirardelli’s)
2 tablespoons water
2 eggs separated
Pinch of salt
1/3 cup sugar
¾ cup whipping cream
Separate eggs. Beat egg yolks until thick.
Melt broken chocolate and water
in a heavy saucepan, stirring constantly.
Quickly add egg yolks to
chocolate. Remove from heat.
Beat egg whites with salt
gradually adding sugar until stiff peaks form (be sure the dish and beaters are
very clean and cold).
Fold egg whites into chocolate
mixture.
Spoon into a pretty dish
(I use a small stemmed glass). Chill
several hours or overnight.
Serve with whipped cream
and chocolate curls.
Make 6 – ½ cup servings.
No comments:
Post a Comment