This easy dessert is always a crowd-pleaser!
3 large egg whites
100g semisweet baking chocolate, chopped
1/4 cup powdered sugar
- Melt the chocolate over a double boiler, whisking constantly & making sure not to scorch.
- Whip the egg whites to stiff peaks, adding powdered sugar incrementally.
- Fold the chocolate into the egg whites, taking care not to deflate.
- Portion into 6 small ramekins, or 4 8oz glasses. Refrigerate for at least 2 hours. Garnish as desired.
-The residual heat from melting the chocolate will temper the egg whites.
-In a pinch, a microwave can be used to melt the chocolate! Heat in 20 second increments on half power, and stir between rounds. It’s better to err on using less power- so the chocolate doesn’t scorch.
-It’s possible to whip egg whites using only a fork and elbow grease.