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¼ cup sugar
1/3 cup bourbon
¼ lb semi-sweet chocolate (125 grams) coarsely chopped
2 cups 35% cream chilled
2 egg whites (room temp)
1/3 cup bourbon
¼ lb semi-sweet chocolate (125 grams) coarsely chopped
2 cups 35% cream chilled
2 egg whites (room temp)
- In a small saucepan over medium-low heat combine sugar and bourbon. Let cook until sugar has dissolved, about 3 minutes. Remove from heat.
- In a medium saucepan add enough water to come 2 inches up sides of pan, bring to a boil, then lower to simmer. Place chocolate in a medium glass or metal bowl, place bowl on top of pan and allow chocolate to melt, stir in 2 tbsp of cream. Stir bourbon mixture into melted chocolate. Set aside and let cool slightly, about 20 minutes or so.
Whisk egg whites until stiff peaks form.
Whisk remaining cream until soft peaks form.
Gently fold egg whites into chocolate mixture to combine.
Gently fold cream into chocolate mixture until just combined. Divide among 6 goblets (or bowls, whatever you like) and chill for at least 4 hours before serving. Decorate with chocolate shavings...
