180 g of bittersweet chocolate, finely chopped
3/4 cup (135 g) of confectioner's sugar
1/2 cup (120 ml) of water
6 eggs (separated whites and yolks)
2 tablespoons (sopa) of rum
180 g of bittersweet chocolate, finely chopped
3/4 cup (135 g) of confectioner's sugar
1/2 cup (120 ml) of water
6 eggs (separated whites and yolks)
2 tablespoons (sopa) of rum
Place the finely chopped chocolate in a refrigerator-safe bowl and set it over a saucepan with boiling water, without letting the bottom touch the water
Stir delicately until the chocolate melts
In a small saucepan, combine confectioner's sugar and water and bring to a boil, stirring occasionally, until it reaches the thread stage (lift a spoonful of the syrup; if it forms a consistent thread when released)
Place the chocolate in a blender and, at medium speed, add the warm syrup slowly, allowing it to fall in a thin stream
Add the yolks one by one, without stopping to blend
Add the rum
Turn off the blender
Beat the whites until they form soft peaks
Gently fold into the chocolate mixture
Place in a large bowl or individual bowls, cover with plastic wrap and refrigerate for 4 hours or until creamy
237 calories per serving
