Ingredients
- 190g dark chocolate
- 1 1/2 tbls brandy (can leave out)
- 6 eggs, separated
- 1 1/2 cup cream
Directions
Chop chocolate roughly, put into top of double saucepan; stir over hot water until melted. Remove from heat, cool slightly, gradually add the chocolate to the brandy and egg yolks while stirring constantly, until mixture is smooth, thick and glossy. DO NOT add the egg yolks to the chocolate as it will go hard and crumbly.
Whip cream. Do not over-whip, or the cream will be difficult to fold in; cream should be just nicely thickened. Fold into the chocolate mixture.
Beat egg whites until soft peaks form. Here again, do not over-beat the whites or they will not fold so easily into the chocolate mixture.
Fold half the egg whites into chocolate mixture, then fold in the remaining half. Spoon mixture into 6 individual dishes or one large dish. Refrigerate until firm. To serve, top with whipped cream and grated chocolate (a vegetable peeler gives nice chunky pieces).
Recipe from Margaret S.