180 g of semi-sweet chocolate, finely chopped
3/4 cup (135 g) of sugar
1/2 cup (120 ml) of water
6 eggs (whites separated from yolks)
2 tablespoons of rum
180 g of semi-sweet chocolate, finely chopped
3/4 cup (135 g) of sugar
1/2 cup (120 ml) of water
6 eggs (whites separated from yolks)
2 tablespoons of rum
Place the finely chopped chocolate in a bowl and set it over a pot of simmering water, without letting the bottom touch the water
Stir delicately until the chocolate melts
In a small pan, combine the sugar and water and bring to a boil over high heat, stirring occasionally, until a thread forms (lift a spoonful with the syrup; when it drains, it should form a consistent thread)
Place the chocolate in a blender and, at medium speed, add the syrup slowly, allowing it to drizzle in a stream
Add the yolks one by one, without stopping to beat
Add the rum
Turn off the blender
Beat the whites until they form soft peaks
Fold them delicately into the chocolate mixture
Pour into a large bowl or individual bowls, cover with plastic wrap, and refrigerate for 4 hours or until creamy
237 calories per serving
