Most people who read this sorry excuse for a blog know me IRL. For those of you who don’t, all you really need to know about me is this… I love chocolate. I don’t mean in that way people say they love things but they really just mean like. I mean if chocolate suddenly stopped being made, if it just ceased to exist anymore, I’d have to seriously consider whether or not life was still worth living. And I wouldn’t be optimistic about the outcome of that decision.
What’s not to love about chocolate? For starters, it’s delicious. I prefer dark chocolate myself. I like the slightly bitter taste of dark chocolate. It’s also better for you than milk chocolate. Besides the possible heart benefits, it’s a good source of iron. It also has a few mild stimulants(Wheeee!). BTW, white chocolate is dead to me. That shit ain’t even real chocolate. It’s an impostor!
Now, just because dark chocolate is better for you doesn’t mean you can shove it in your face by the truck load. MODERATION BIZNOTCHEZZ!
So today’s recipe is in honor of the only food that has the honor of calling me its bitch.
2 tbsp unsalted butter
4 oz bittersweet or semisweet chocolate, chopped
3 eggs, separated*
¼ cup sugar
½ cup heavy cream
½ tsp vanilla extract
1- In double boiler or small saucepan, melt butter and chocolate together over LOW heat. Just before chocolate is completely melted, remove from stove and beat with wooden spoon til smooth.
2- Transfer chocolate to a bowl and beat in egg yolks with whisk. Refrigerate.
3- Beat egg whites with half the sugar until they form stiff peaks but are not dry. Set aside. Beat cream with remaining sugar and vanilla until it holds soft peaks.
4- Stir a couple of spoonfuls of whites into chocolate mixture to lighten it, then fold in remaining whites thoroughly but gently. Then fold in the cream. Refrigerate til completely chilled.
5- Taste. Nearly pass out from the waves of pure joy coursing through your body. Then weep uncontrollably in a fetal position. You never knew love could be like this. I know. Shhhh, it’s alright now.
If you use semisweet chocolate, I suggest cutting the amount of sugar back a little. I find it to be too sweet. But if you like really sweet, knock yourself out. Also, if you use unsweetened, I recommend upping the amount of butter to 3 tbsp. Unsweetened chocolate has less fat in it than semisweet, so it won’t melt as smoothly with just 2 tbsp of butter.You could add a dash of strong coffee, a bit of orange or coffee liqueur, or a bit of rum if you want to give a little something extra. You can serve this as-is, with maybe a little whipped cream and chocolate shaving on it for garnish. You could serve it in puff pastry shells. I’m going to try it as the filling for Lil Blue’s birthday cake this year.
*I know some people are nervous about food that has raw egg in it. To them I say this: Stop being a bunch of wussies! To avoid any sort of contamination, don’t let the inside of the egg touch the outside of the shell. The outside of the shell is where the gross stuff potentially is, not inside. And even so, unless you’re really young, really old, or have a compromised immune system you have nothing to worry about. So put on your big girl underoos and try this recipe.