Ingredients
9 oz. Chocolate Chips
3 oz. unsweetened Baker’s chocolate
6 eggs: 2 whole, 4 separated
2 T Rum or Strong Coffee
1 1/4 C heavy cream
2 T sugar
Preparation
Melt chocolate over double boiler.
In a bowl, whisk 2 whole eggs plus 4 egg yolks. Whisk in rum or coffee. Add chocolate, whisking vigorously as it cools. Set aside.
Whip cream until soft peaks form, set aside.
Whip egg whites until frothy. Add sugar and beat until peaks form.
Add egg whites and chocolate, folding in gently.
Add cream, folding gently.
Divide into pretty cups, bowls, or ramekins, and refridgerate 6 hours.
