This is an easy, foolproof dessert. Serving it in fancy glasses helps make it special.
Melt the chocolate and water over low heat (using a bain-marie is the ideal way to melt chocolate)
As soon as it is melted let it cool
Whip the cream
Whip the egg whites until they start to foam and delicately add the sugar as you continue to whip until you have a nice thick consistency
Once the chocolate has cooled enough to thicken a bit, delicately fold together the cream, egg whites and chocolate
Pour in individual serving "bowls" and refrigerate at least 1 1/2 hours
Decorate with chocolate shavings (run a vegetable peeler over a cold piece of chocolate and you should obtain shavings)
Ingredients
Directions
Melt the chocolate and water over low heat (using a bain-marie is the ideal way to melt chocolate)
As soon as it is melted let it cool
Whip the cream
Whip the egg whites until they start to foam and delicately add the sugar as you continue to whip until you have a nice thick consistency
Once the chocolate has cooled enough to thicken a bit, delicately fold together the cream, egg whites and chocolate
Pour in individual serving "bowls" and refrigerate at least 1 1/2 hours
Decorate with chocolate shavings (run a vegetable peeler over a cold piece of chocolate and you should obtain shavings)