Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups heavy whipping cream (cold)
  • 4 large eggs (room temperature)
  • 2 tablespoons superfine sugar
  • 12 ounces dark chocolate (melted in a double boiler or in 20 second microwave bursts)
  • 1/4 cup unsalted butter (chopped into small pieces)

Instruction

  • Whip the heavy whipping cream until it firmly holds peaks. Set aside in the refrigerator.
  • If your eggs aren't pasteurized, heat eggs and sugar in a double boiler until they reach 140 F, stirring the whole time. This will kill any salmonella bacteria. If you are using pasteurized eggs, skip this step.
  • Whisk the eggs and sugar until very fluffy and thick - about 10 minutes on high speed in a stand mixer.
  • Mix the butter into the melted chocolate until it is all melted.
  • Add the chocolate/butter mixture a little bit at a time into the egg/sugar mixture, stirring well to fully incorporate the chocolate. I do not suggest using an electric mixer as it is very easy to overmix using that method.
  • Fold in the whipped cream.
  • Pipe onto desserts. Refrigerate until ready to serve.