Break up the chocolate and place it in a double boiler. If you don't have one (I don't), put the chocolate into a small pot set over a larger one filled with an inch or two of water. Turn heat to medium and stir the chocolate with a rubber spatula until melted. Remove from heat and let cool a bit.
Break the eggs, separating the yolks from the whites, placing the yolks and whites into two separate mixing bowls. Make sure the bowl for the yolks if fairly large. Add the salt to the whites and whip them with an electric beater or a whisk until they are completely foam.
Gently pour the chocolate into the yolks and stir until it's thoroughly incorporated. Making sweeping, circular strokes with the rubber spatula, fold a third of the whites in to the chocolate mixture, then progressively fold in the rest. Do not overwork the mixture; you want to retain the air bubbles (from the aforementioned foam).
Pour into a large bowl and refrigerate for at least three hours. Serve at the table with a bowl of freshly whipped cream (see my other recipes for how to make perfect whipped cream).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (100g)|
|Recipe Makes: 8|
|Calories from Fat: 133 (56%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 322.9mg||99 %|
|Sodium 124.5mg||4 %|
|Potassium 195.2mg||5 %|
|Total Carbohydrate 15.3g||5 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 14.4g|
|Protein 11.3g||16 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 239
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