300 g of dark chocolate, chopped
1/2 cup unsalted butter at room temperature
1/4 cup sugar
4 large egg yolks
4 large egg whites beaten until frothy
2 tablespoons Cointreau or Grand-marnier liqueur
300 g of dark chocolate, chopped
1/2 cup unsalted butter at room temperature
1/4 cup sugar
4 large egg yolks
4 large egg whites beaten until frothy
2 tablespoons Cointreau or Grand-marnier liqueur
Melt the chocolate in a double boiler
Batter well to be smooth
Remove from heat and let cool
Beat the butter and sugar for three minutes
Add the egg yolks and beat for five minutes, or until the mixture is light and fluffy
Add the melted chocolate and beat until uniform in color
Add the egg whites and beat for one minute to incorporate them into the chocolate cream evenly
Add the liqueur
Mix and pour into a large serving dish or individual cups
Refrigerate for at least four hours.
