200 g of bittersweet chocolate
1 cup sugar
1/2 cup water
8 large egg yolks, separated
2 tablespoons rum or whiskey
200 g of bittersweet chocolate
1 cup sugar
1/2 cup water
8 large egg yolks, separated
2 tablespoons rum or whiskey
Melt the chocolate in a double boiler
Mix the sugar with 1/2 cup water in a saucepan
Cook until it forms a syrup-like consistency
Pour the warm syrup slowly over the chocolate, whisking constantly
Add the egg yolks one at a time, whisking well
Remove from heat and add rum or whiskey
Fold in the beaten egg whites, mixing carefully
Serve in individual cups or a large bowl
Refrigerate for at least 8 to 10 hours.
