Updated Jan 5, 2018Chatelaine
bittersweet chocolate, chopped (2/3 cup)
semi-sweet chocolate, chopped (1/3 cup)
unsalted butter, cubed
- COMBINE chocolates and butter in a large heat-safe bowl. Set over a large pot with 1 in. of gently simmering water and melt, stirring with a rubber spatula, about 5 min. Remove from heat and stir in vanilla and salt. Whisk in yolks, 1 at a time, until just combined.
- BEAT cream in a medium bowl, using an electric mixer on medium-high until medium peaks form, 2 to 3 min. Refrigerate. Clean beaters. Beat egg whites in another bowl on medium-high until foamy, 30 sec. Gradually add sugar and beat until medium peaks form, 2 min.
- WHISK a third of the egg white mixture into the chocolate just until no streaks remain. Gently fold in remaining egg whites until combined. Fold in a third of the whipped cream until streaks are no longer visible, then gently fold in remaining whipped cream. Don’t over-stir the mixture or it will lose volume.
- DIVIDE into 8 cups (2/3 cup per serving) and refrigerate 2 hr or up to 3 days. Garnish with whipped cream and chocolate shavings.
Kitchen Tip: Melt chocolate over barely simmering water so it doesn’t seize or become a stiff, thick and clumpy mass.
Kitchen Tip: Use a large firm spatula to fold in cream.
NutritionCalories 315, Protein 5 g, Carbohydrates 21 g, Fat 24 g, Fibre 1 g, Sodium 118 mg. Excellent source of vitamin B12
Weekend Baking: Baked Alaska