180 g of dark chocolate, finely chopped
3/4 cup of sugar (135 g)
1/2 cup of water (120 ml)
6 egg yolks (separated from whites)
2 tablespoons of rum
180 g of dark chocolate, finely chopped
3/4 cup of sugar (135 g)
1/2 cup of water (120 ml)
6 egg yolks (separated from whites)
2 tablespoons of rum
Place the chopped chocolate in a refrigerator-safe bowl and set it over a saucepan with boiling water, without letting the bottom touch the water
Mix gently until the chocolate melts
In a small saucepan, combine the sugar and water and bring to a boil, without stirring, until reaching the thread stage (lift a spoonful of syrup; when it drips, it should form a consistent string)
Place the chocolate in a blender and, at medium speed, slowly add the syrup, allowing it to drizzle in
Add the whites one by one, without stopping to blend
Add the rum
Turn off the blender
Beat the egg yolks until they become soft and fluffy
Combine them gently with the chocolate mixture
Place in a large serving dish or individual servings, cover with plastic wrap and refrigerate for 4 hours or until creamy
237 calories per serving
