Combine chocolate and butter in a bowl set over a pan of simmering water. Stir until melted, remove from heat, whisk until smooth. *Fill a bowl halfway with ice water. Combine 2 egg yolks, 6 tbs sugar, brandy, vanilla, and 2 tbs hot water in a separate bowl. Beat until thick. Place bowl over a pan of simmering water, continue beating until tripled in volume. Rest bowl in ice water, beat until mixture is thick. Beat in melted chocolate mixture. *In a separate bowl, beat 2 egg whites, remaining sugar, and salt until stiff peaks form. Stir one quarter egg white mixture into chocolate mixture, then fold in rest. Transfer to 4 ramekins. Cover, refrigerate until set. *Heat oven to 425 degrees. Line a baking sheet. Using a 1 1/2" cookie cutter, cut out 4 hearts from pastry. Brush with beaten egg, transfer to baking sheet, freeze until firm. Bake until golden 12 min. Let cool. Top each ramekin with whipped cream and a pastry heart.
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|Serving Size: 1 Serving (133g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 241 (70%)|
|Amt Per Serving||% DV|
|Total Fat 26.8g||36 %|
|Saturated Fat 15.9g||79 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 53.1mg||16 %|
|Sodium 5372.7mg||185 %|
|Potassium 190.4mg||5 %|
|Total Carbohydrate 19.9g||6 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 19g|
|Protein 4.4g||6 %|
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Calories per serving: 344
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