Ingredients

3 cups heavy cream

12 oz semi-sweet dark chocolate (preferably Belgian)

3 tbsp unsweetened cocoa

1 cup egg whites

1/4 tsp cream of tartar

1/4 tsp salt

1/2 cup sugar

Preparation

  1. Bring half of the heavy cream to a boil in a saucepan.
  2. Place the chopped chocolate and cocoa powder in a medium mixing bowl and pour the boiling cream over the chocolate.
  3. Let the chocolate, cocoa and cream sit for 1 minute, then wisk together with a wire whisk until blended. Be sure any large balls of cocoa have been broken up and set aside.
  4. When the chocolate’s temperature has come down to 80 degrees, beat the egg whites on high speed in a chilled mixer for approximately 10 seconds until they begin to foam.
  5. Add the cream of tartar and salt to the egg whites. Beat for about 1 more minute, until soft peaks form.
  6. Sprinkle in sugar, continuing to beat until stiff, but not dry, for another minute. The whites should make “wop, wop, wop” sound in mixing bowl and be very stiff.
  7. Check the temperature of the chocolate again to be sure it has come down to 80 degrees; fold in the beaten egg white mixture.
  8. Add remaining heavy cream to chilled mixing bowl. Whip on high speed until soft peaks form, about 2 minutes.
  9. Fold the whipped cream into the chocolate - egg white mixture.
  10. Cover with plastic wrap. Refrigerate overnight or at least 4 hours.