Preparation Time: 25 minutes
Chilling Time: 4 hours
Serves: 8
Ingredients
- 250 g good quality dark chocolate
- 300 ml thickened cream (unsweetened) or whipping cream
- 1/3 cup icing sugar
- 4 eggs, separated. Lightly beat the yolks
- 1-2 tsp rum, brandy or Kahlua (optional)
Method
- Melt the chocolate in a double boiler.
- Once chocolate is melted and smooth, leave on heat and add in the egg yolks a little at a time. Stir well to properly mix the eggs into the chocolate. The mixture will become thick and slightly lumpy.
- Remove from heat and keep stirring till smooth again. Allow to cool.
- Whip the cream with the sugar until stiff and fluffy.
- If you’re using liqueur, add it into the cooled chocolate.
- Mix the chocolate mixture into the whipped cream.
- Whisk the egg whites until stiff.
- Fold in the egg whites into the chocolate cream mixture.
- Pour into individual bowls and chill for at least 4 hours.
Food Notes
- If you don’t have a double boiler, improvise with a saucepan and bowl. Fill the saucepan water and place on low heat. Place the bowl of chopped chocolate into the pan and melt the chocolate. Do not cover.
- Chocolate has a very low melting point. It must not be subjected to excessive heat, so always melt over very low heat - do not boil the water.
- Moisture is the enemy of melting chocolate - it can cause the mixture to stiffen. Don’t let any water get into the chocolate (that’s why you shouldn’t cover the double boiler; condensation will drip in).