I've worked on perfecting this recipe for years
3 eggs, separated
4 ounces dark chocolate (flavor is important – so use good quality - I like to use a few different varieties – you can add some cocoa if you want it extra chocolatey)
¼ cup milk
½ cup sugar
1 cup whipping cream
- Heat chocolate, sugar, and milk in pan over low heat. Be gentle and stir often so the chocolate doesn't scorch. Heat until chocolate melts and sugar dissolves. Take off the heat for a minute.
- Beat egg yolks with a fork or whisk. Pour a little of the warm chocolate mixture into the yolks and stir in to carefully raise the temperature without curdling the eggs.
- Whisk egg mixture into the chocolate pan. Cook gently with lots of stirring (whisk is best) until you just see a bubble or two (to make sure the eggs are cooked).
- Pour into bowl and let cool to room temperature. Mixture should be like thick pancake batter. If it's too thick, whisk in a little more milk.
- Meanwhile whip the egg whites until almost stiff (holds soft peaks). When chocolate is cooled, carefully fold in egg whites (spatula works best).
- Whip cream until stiff. Fold it into chocolate mixture. You can reserve some for a topping if you like.
- Spoon into pretty bowls or stemmed glasses. Garnish with sweetened whipped cream and chocolate curls (made with a peeler) or a bit of fruit.