4 large eggs, at room temperature
3/4 cup unsalted butter, softened
1/4 cup water
180 g bittersweet chocolate, broken into pieces (1 cup)
1/2 cup heavy cream
4 large egg whites, at room temperature
4 large eggs, at room temperature
3/4 cup unsalted butter, softened
1/4 cup water
180 g bittersweet chocolate, broken into pieces (1 cup)
1/2 cup heavy cream
4 large egg whites, at room temperature
In a small bowl, beat the eggs until they thicken and become pale yellow
In a small saucepan, combine the butter and water
Heat over low heat, stirring occasionally, until the butter melts and the mixture thickens
Slowly add the egg yolks to the warm butter mixture, beating constantly until doubled in volume
Place the bowl over a pot of simmering water and whisk constantly for 5 minutes
In a separate saucepan, melt the chocolate with the heavy cream
Remove from heat and whisk for an additional 5 minutes
Pour into a large bowl
Add the melted chocolate mixture and mix until well combined
In a small bowl, beat the egg whites until stiff peaks form
Fold the egg whites into the chocolate mixture with a spatula
Pour into individual serving cups or a large bowl
Refrigerate for several hours before serving
Serve 8 to 10 servings.
