180 g of bittersweet chocolate, chopped
1 pinch of salt
1/4 cup of water or hot coffee
3 tablespoons of rum
4 egg yolks and 4 whites
180 g of bittersweet chocolate, chopped
1 pinch of salt
1/4 cup of water or hot coffee
3 tablespoons of rum
4 egg yolks and 4 whites
Place the chocolate bits and hot water or coffee in a blender
Blend on high speed for 20 seconds
Add the rum and egg yolks
Blend well
Beat the whites
Add to the blender mixture
Pour the mixture into individual cups and refrigerate for 1-2 days or freeze for 2 hours
Serve 6-8 portions.
