4 large egg yolks, separated
200g bittersweet chocolate, broken into pieces
5 tablespoons of hot water
2 tablespoons of rum or 2 tablespoons of vanilla extract
4 large egg yolks, separated
200g bittersweet chocolate, broken into pieces
5 tablespoons of hot water
2 tablespoons of rum or 2 tablespoons of vanilla extract
Place the chocolate pieces in a blender
Blend them well to break down the chocolate
Add the hot water and blend until you get a creamy texture
Combine the egg yolks and rum or vanilla extract, and blend for 1 minute. Reserve
Beat the egg whites until stiff peaks form, but not too dry
Gently fold in the chocolate mixture until all the white is incorporated
Pour into individual serving cups or a large serving dish
Refrigerate for at least 1 hour or longer
Optional: top with whipped cream or maraschino cherry, and serve 6 portions.
