- 1/4 lb. bittersweet chocolate, chopped into very small pieces
- 3 Tbs. unsalted butter, cut into small pieces
- 3 eggs, separate
- 1/8 tsp. salt
- 2 Tbs. confectioners’ sugar
- red currant for garnish
- chocolate shavings for garnish
Place the chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan. Heat, stirring, until the chocolate melts, about 2 minutes. Add the butter and continue to stir until the butter melts and is incorporated, 30 to 60 seconds.
Separate 1 egg, placing the white in a large bowl and adding the yolk to the chocolate. Quickly whisk in the yolk, fully incorporating it. Repeat with the remaining 2 eggs. Remove the bowl from over the saucepan and let cool to lukewarm.
Add the salt to the egg whites. Beat the whites until stiff peaks form, then beat in the confectioners' sugar. Using a rubber spatula, gently fold the egg whites into the chocolate, being careful not to deflate the whites.
Spoon the mixture into a large bowl or individual glasses. Cover and refrigerate until very firm, at least 6 hours or up to 24 hours. Serve well chilled.
I like it when it's warm.-) Try and see for yourself what is the best for you.