5 oz. dark chocolate
1 T butter
1 cup whipping cream (cold)
2 large eggs (whites only)
Note: eggs should be at room temperature
1 T rum
1 tablespoon sugar
Melt the chocolate and butter in a
double boiler. Mix
in the liquor while chocolate is hot
to prevent chocolate from siezing.
Remove from heat and allow to cool
but still warm.
Put a bowl in the refrigerator or
freezer to get cold. Wip the cream
in the cold bowl till just firm. The
cream can be put in the refrigerator
till later use.
Whip the egg whites till foamy then
add the sugar and whip more till soft
Fold in 1/3 of egg whites into chocolate
mixture then fold in 1/3 of cream.
Then fold in the remain egg whites
then remain cream.