Sunday, February 18, 2007
This is a very quick and easy recipe, and to my mind the best tasting ever.
1. Melt together over low heat, or in a double boiler, 4 oz. bittersweet chocolate and 2 T. water. Let cool.
2. Separate 4 eggs.
3. Beat egg whites until stiff peaks form (I use the KitchenAid), add 1/3 cup sugar and continue beating.
4. Whisk chocolate and egg yolks together. Add 1/2 t. vanilla.
5. Stir a little of the egg whites mixture into the chocolate mixture, and then fold that into the egg white mixture.
Spoon into 8 custard cups, and refrigerate. Add a dollop (or more) of fresh whipped cream to each cup. In the last few years, I learned the best way to make whipped cream is in the blender. Put in the heavy cream and a bit of honey (or sugar). Turn the blender on low, and blend for less than a minute. Keep checking that it doesn't over-blend.