Melt chocolate in microwave, and let come to room temp. Beat the butter in large mixing bowl on medium for 2 minutes, then on high for another 5 minutes. Place egg whites and sugar in top of double boiler. Whisk together and heat until they reach 120F on stovetop (about 2 1/2-3 minutes). Transfer heated egg whites to electric mixer fitted with balloon whip. Whisk on high until stiff peaks form, about 4 minutes. Fold egg whites into the chocolate butter mixture.
Note: I've substituted other chocolates for this and they've all turned out great.
TIP: make sure butter is not cold, or it will cause melted chocolate to clump up.
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|Serving Size: 1 Serving (2085g)|
|Recipe Makes: 1|
|Calories from Fat: 3441 (61%)|
|Amt Per Serving||% DV|
|Total Fat 382.4g||510 %|
|Saturated Fat 237.8g||1189 %|
|Monounsaturated Fat 101.2g|
|Polyunsanturated Fat 13.6g|
|Cholesterol 793mg||244 %|
|Sodium 2311.4mg||80 %|
|Potassium 2982.5mg||78 %|
|Total Carbohydrate 432.9g||127 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 432.2g|
|Protein 152.1g||217 %|
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Calories per serving: 5661
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