- 7 ounces bittersweet chocolate, chopped
- 7 egg yolks, beaten
- 2 tablespoons sugar
- 1 pinch salt
- 7 egg white
- 1 1/4 cups heavy cream
- 1 tablespoon kirschwasser (optional)
Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until melted, then remove from heat, and stir until smooth. Set aside to let it cool slightly. In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Then keep it aside. In another bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and kirshwasser. Fold in the melted chocolate until completely indulged, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, for about an hour.