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4 oz. of unsweetened chocolate
Melt the chocolate in the top of a double boiler with 1/2 cup of the sugar.
With the top of the double boiler still over simmering water, add egg yolks one at a time, beating well after each addition. When the eggs have been incorporated, remove pan from heat and cool it.
Beat the mixture a few minutes and let it stand in cold water while you beat the egg whites.
Beat the egg whites until foamy. Gradually beat in remaining 1/4 cup sugar; beat until stiff not dry. Stir about 1/4 of egg whites into the cooled chocolate mixture. Fold in the remaining whites making sure no white streaks remain. Turn into a decorative serving bowl (or parfait, or wine glasses) and refrigerate several hours.
Poster's Notes:
Posted by Samantha Vrakking
Nutritional Info Per Serving: N/A
3/4 cup sugar
5 eggs, separated
1 tsp. KLP vanilla extract
This is one of my husband's faves and he suggested that I post it.