Wow, I made this a looooooooooooong time ago. Though not in a galaxy far, far away.
It was just my parents’ kitchen, which is both cleaner and larger than mine. That kind of space and lack of clutter really comes in handy when running to and fro with multiple bowls and folding implements.
Anyway, the recipe is just one my mom had lying around and since I can find no fault with anything involving chocolate and whipped cream, I had to try it.
Keep reading for the ingredients and step-by-step directions.
- 12 oz. semisweet chocolate
- 5 eggs, divided
- 2 cups heavy cream
- dash of sugar and vanilla extract for cream
1. In the top of a double boiler set over hot water, melt 12 squares (12 oz.) of semisweet chocolate, cut into small pieces. (If you want to know why the finished product looked and tasted so light, it’s because I was just shy of the requisite 12 oz. of chocolate. I suggest having the right amount or slightly more for a nice, chocolaty flavor.)
2. Let chocolate cool to room temperature, and stir in 5 egg yolks.
3. In a bowl, beat 5 egg whites until stiff, and fold 1/3 of them into the chocolate mix.
4. Fold the mix into the remaining egg whites.
5. Whip 2 cups of cream (with sugar and vanilla extract to taste).
6. Fold whipped cream into the chocolate/egg white mix.
7. Keep folding until mixture is consistent texture and color. Chill for one hour and serve.
Depending on who’s eating, this process will yield about a dozen decent-sized portions. ENJOY!