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- 1/4 pound chopped bittersweet chocolate
- 4 eggs, separated
- 1 T sugar
- 3/4 cup heavy cream
- salt
- 2 t kirshwasser (if wanted)
- Melt chocolate in pan over water. Stir until smooth, allowing
to cool slightly. Mix in egg yolks (+kirshwasser).
- Whip heavy cream to stiff peaks without becoming grainy.
- In separate bowl, whip egg whites with salt until peaks
form. Sprinkle in sugar and continue whipping.
- Fold in chocolate mixture, then fold in whipped cream until
incorporated. Spoon into dessert cups and chill 1 hour.