Dessert
6 oz bittersweet chocolate
3 Tbs. unsalted butter
2 Tbs. liquor, liquer or water
1 tsp. vanilla if using water
3 large egg yolks
3 Tbs. coffee or water
3 Tbs. sugar
3 large egg whites, at RT
1/4 c. sugar
1/2 c. cold heavy cream
whipped cream (optional)
1 oz chocolate shavings (optional)
1. Chop the chocolate and combine with butter and liquor/water/flavor. Set the bowl over a hot but not simmering water bath and stir until the chocolate is melted. Remove from the water bath and set aside.
2. Whisk together in a heatproof bowl, the egg yolks, coffee/water and 3 T sugar. Set the bowl in the water bath and, whisking constatnly, heat the mixture until thick and puffy, like marshmallow sauce.
3. Remove from the water bath and whisk thoroughly into the melted chocoate. Let cool to room temperature.
4. In a copper bowl, beat the egg white on medium speed until soft peaks form, then add 1/4 sugar. Increase the speed to high and beat until the peaks are stiff.
5. Using a large rubber spatula, stir one-quarter of the egg whites into the chocolate to lighten it, then gently fold in the remaining whites.
6. In another bowl, beat the cold cream on medium-high speed until soft peaks form. Gently but thoroughly fold the cream into the chocolate mixture. Turn into individual cups.
7. Refrigerate for at least 4 hours or up to 24 hours. Serve with whipped cream, chocolate shavings, fruit or straight up.