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Yield: 8 cups
12 ounces bittersweet chocolate
4 ounces unsalted butter
5 ounces egg whites
2 ounces granulated sugar
3 1/2 cups heavy cream
In a double boiler combine chocolate and butter, stirring until melted. Whip cream and sugar until light and fluffy; set aside.
Beat egg whites at high speed until soft peaks form.
Using a wire whisk combine egg whites with the melted chocolate and then with the whipped cream. Cover and refrigerate overnight.
12 ounces bittersweet chocolate
4 ounces unsalted butter
5 ounces egg whites
2 ounces granulated sugar
3 1/2 cups heavy cream
In a double boiler combine chocolate and butter, stirring until melted. Whip cream and sugar until light and fluffy; set aside.
Beat egg whites at high speed until soft peaks form.
Using a wire whisk combine egg whites with the melted chocolate and then with the whipped cream. Cover and refrigerate overnight.
