What you need:
- 8 oz semi sweet chocolate pieces
- 2 Tbsp water
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter softened
- 6 eggs separated
- 1 Tbsp dark rum (Meyer's is a good one)
- 1/2 Tsp vanilla
- 2 Tbsp sugar
stir in powdered sugar; add butter bit by bit. Set aside.
Beat egg yolks until thick and lemon colored (about 5 minutes). Check on your pot of chocolate and make sure it is still thoroughly melted - if not, reheat it to melt it again. Gently fold the chocolate into the bowl of egg yolks. Stir in the rum and vanilla. Set aside.
In a separate bowl, beat egg whites until foamy. Beat in 2 Tbsp sugar and beat the mixture until stiff peaks form.
Gently fold egg white mixture into chocolate yolk mixture. Pour into individual dishes and chill for at least four hours. Serve with whipped cream if desired (I added some crushed peppermint in the above picture, it was Christmastime).
Like I even need to say it with this one, but nonetheless: enjoy!!
:) The Celiac Seal