| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
8 |
Servings. |
INGREDIENTS
| 4 |
|
Eggs; separated |
| 1/3 |
c |
Granulated sugar |
| 2/3 |
c |
Powdered sugar |
| 10 |
oz |
Extra bittersweet chocolate |
| 1 |
c |
Extra heavy cream |
| 1 |
tb |
Blackberry brandy or rum |
INSTRUCTIONS
Melt chocolate over simmering water of a water bath. Whip egg yolks with
1/3 cup powdered sugar until pale and airy, place whipped yolks in medium
sized bowl. Add warm melted chocolate and fold until just mixed. Wash bowl
and wipe thoroughly. Dissolve 1/3 cup granulated sugar and 1/4 cup water in
small pot, bring to a boil, cook to 230 degrees . While sugar is boiling
slowly whip whites to soft peak. When sugar is ready, slowly pour into
whites while beating at a medium speed in a steady stream. Continue to whip
until stiff peaks form. Remove whites, spoon whites on top of yolks but do
not fold in. Whip cream and 1/3 cup powdered sugar until medium stiff peak,
now fold in whites until just mixed. Add cream and fold until incorporated,
do not over fold. Store in refrigerator until ready to use (should be used
as soon as possible).
Posted to recipelu-digest by QueenBerta@aol.com on Feb 10, 1998
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