Such a contrast - a light, airy texture with rich, dark chocolate flavor. It's a perfect make-ahead dessert for any special occasion, just make it the day before and let it chill in the fridge until it's time.
Yield: 30 MINI DESSERT CUPS OR 8-10 LARGER SERVINGS
Prep Time: 45 MINUTES
Total Time: 45 MINUTES
INGREDIENTS
- 9 ounces high-quality bittersweet chocolate, like Ghiradelli 60% cacao baking chips
- 4 tablespoons 2 ounces unsalted butter, diced
- 4 teaspoons boiling water
- 2 cups cold heavy cream
- 6 large eggs, separated
- 2 tablespoons sugar
INSTRUCTIONS
- Melt chocolate and butter carefully in the microwave, or use a double boiler. Add boiling water and set aside to cool slightly.
- Whip cold heavy cream until soft peaks form. Place in refrigerator.
- Whip egg whites and sugar in a separate bowl until soft peaks form.
- When the melted chocolate has cooled to approximately 100 degrees F, stir in the egg yolks.
- Fold half of the whipped cream into the chocolate mixture. Fold half of the egg whites into the chocolate mixture.
- Fold in the other half of the whipped cream and the other half of the egg whites.
- Spoon or pipe into serving dishes. Refrigerate until ready to serve.
NOTES
- Serve with freshly whipped cream and a raspberry on top.
Also Download Our Recipe Details App from Google Play or Samsung galaxy store.
Original Article Click Here
