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4 large pasteurized eggs (for regular eggs, directions follow)
Place the chocolate into the top of a double-boiler and set it over hot, but not simmering, water. Let the chocolate melt, stirring often. Remove the pot from over the water and let it cool until just barely warm.
Break the eggs into a large mixer bowl and whisk in the sugar. Beat the mixture on high until thick, like softly whipped cream (about 5 to 10 minutes). Fold in the melted chocolate.
Pour the whipping cream into a cold mixer bowl. Beat on high until the topping forms soft peaks. Fold this into the chocolate mixture.
Poster's Notes:
Place the shallow bowl into the simmering water and cook the egg mixture to 160°F. (30 to 60 seconds), rapidly stirring with a rubber scraper and checking the temperature every 15 seconds. Transfer the mixture to a large mixer bowl and continue with the recipe.
Posted by Penny Eisenberg
Nutritional Info Per Serving: N/A
1/3 cup sugar
12 ounces non-dairy, semisweet chocolate, finely chopped
1 eight-ounce carton whipping cream, thawed
To Pasteurize Eggs:
If you are using regular eggs, combine the eggs, sugar, and 1/4 cup water in a shallow metal bowl. Simmer 1" of water in a skillet. Have a rubber scraper, instant-read thermometer, a timer and a large mixer bowl near the stove.