For the chocolate mint sundae:
3 large egg whites
1/3 cup water
1/4 cup sugar
180g bittersweet chocolate, chopped
1 1/2 cups heavy cream, whipped or from a can (1 can)
For the mint sundae:
1 cup sugar
1 cup water
3 large egg whites beaten until stiff
6 tablespoons peppermint extract
1 1/2 cups heavy cream whipped
For the chocolate mint sundae:
3 large egg whites
1/3 cup water
1/4 cup sugar
180g bittersweet chocolate, chopped
1 1/2 cups heavy cream, whipped or from a can (1 can)
For the mint sundae:
1 cup sugar
1 cup water
3 large egg whites beaten until stiff
6 tablespoons peppermint extract
1 1/2 cups heavy cream whipped
Prepare the chocolate sundae: In a small saucepan, combine the sugar and water
Heat over high heat until the sugar dissolves
Let it boil for 5 minutes
Beat the egg whites until they're light in color
Add the melted chocolate to the egg whites and beat until smooth
Add the warm chocolate to the egg whites, beating until well combined
Let it cool, stirring occasionally with a wooden spoon
Add 2 tablespoons of heavy cream and stir with a firm motion until well combined
Add the remaining heavy cream and stir carefully
Chill in the refrigerator or freezer
Prepare the mint sundae: Combine sugar and water in a saucepan, bring to a boil, then reduce heat and simmer for 5 minutes
Beat the egg whites until stiff and frothy
Gradually add the hot syrup to the egg whites, beating without pause
Beat until the mixture is cold and thickened
Add the peppermint extract
Add the whipped heavy cream and stir well
Pour into a mold or shape and chill in the refrigerator or freezer
When the chocolate and mint sundaes are partially frozen (creamy), assemble the sundae by placing half of the chocolate sundae in a round mold or shape
Top with the mint sundae, then finish with the remaining chocolate sundae
Chill until set
Remove from freezer 1/2 hour before serving
Unmold and serve on a round plate
Serves 8-10 people.
