300 grams ( 11 Baker squares) of chocolate (I use 6 squares of semi sweet and 5 squares of unsweetened, I like very dark chocolate.)
2 eggs
3 tbsp rum or brandy
2 cups whipping cream
Chop chocolate into small pieces, melt in top of double boiler over low heat.
Put eggs and rum or brandy in another double boiler over low heat , whisking constantly until thickened and smooth. This does not take very long. Quickly whisk melted chocolate into egg mixture until well blended.
Whip cream and fold into chocolate mixture blending well.
Pour into glasses or bowls and refrigerate 30 minutes before serving.
No comments:
Post a Comment