1/4 lb. (4 oz.) bittersweet chocolate, chopped into very small pieces
3 tbsp. unsalted butter, cut into small pieces
1/8 tsp. salt
2 tbsp. confectioners’ sugar
Place the chocolate in a heatproof bowl. Set over but not touching barely simmering water in a saucepan. Heat, stirring, until the chocolate melts, about 2 minutes. Add the butter and continue to stir until the butter melts and is incorporated, 30 to 60 seconds.
Separate 1 egg, placing the white in a large bowl and adding the yolk to the chocolate. Quickly whisk in the yolk, fully incorporating it. Repeat with the remaining 2 eggs. Remove th bowl from over the saucepan an let cool to lukewarm.
Add the salt to the egg whites. Using an electric mixer set on medium-high speed, beat the whites until they form stiff peaks, then beat in theconfectioners’ sugar. Using a rubber spatula, gently fold the egg whites into the chocolate, being careful not to deflate the whites.
Spoon the mixture into a large bowl or individual glasses. Cover and refrigerate until very firm, at least 6 hours or for up to 24 hours. Serve well chilled.
Adapted from Williams-Sonoma Savoring Series,Savoring France,by Georgeanne Brennan (Time-Life Books, 1999).
Photograph taken by Diana Baker Woodall© 2002
Source: Williams-Sonoma, Savoring France
Date: February 27, 2002