This is phenomenally smooth, rich dessert that we served at Moonlight Kitchens’ Chocolate-Lovers’ Dinner. It is quick and easy to assemble.
Cook over very low heat until dissolved, but not brown, to make a syrup:
- ¼ cup sugar
- 2-4 TBS rum
Melt 4 ounces semi-sweet or sweet chocolate in a double boiler. When the chocolate is melted
- stir in 2-3 TBS whipping cream
- add the syrup to the melted chocolate and stir until smooth
When the mixture is cool but not chilled
- fold in 2 stiffly beaten egg whites
- and then fold this combination very gently into 2 cups whipped cream
Chill in sherbet glasses at least 2 hours before serving. Garnish as desired.
(from “Joy of Cooking”)