Categories: Chocolate, Dessert

Ingredients

• 4 ounces bittersweet chocolate or 4 ounces semisweet chocolate, chopped
• 1/4 cup heavy cream
• 1/4 cup sugar
• 4 large eggs, separated
• salt, a pinch

Directions

1. Melt the chocolate with the cream in a heatproof bowl set over a saucepan of about 1 1/2 inches of nearly simmering water, whisking until smooth.

2. Add the sugar in two batches and whisk until well blended.

3. Remove the bowl from the heat and whisk in the egg yolks, one at a time, whisking well after each addition.

4. Beat the egg whites and salt with an electric mixer on med-high speed in a big deep bowl, just until the whites form stiff peaks when the beaters are lifted.

5. With a whisk or a rubber spatula, fold 1/3 of the chocolate mixture into the egg whites.

6. Fold in the remaining chocolate mixture in 2 batches just until well blended.

7. Transfer to a serving bowl or to 4 stemmed glasses; refrigerate, covered, for at least 4 hours, or up to 2 days before serving.

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