Ingredients
The following ingredients have 9 Servings
- 4 ounces unsweetened chocolate, chopped
- 3/4 cup granulated sugar
- 1/4 cup water
- 5 eggs, separated
- 1/2 tablespoon Cointreau or Triple Sec
- 1/8 teaspoon cream of tartar
- 1 9 ounce box chocolate wafer cookies, finely ground (about 2 cups crumbs)
- Fresh whipped cream, for topping
Instruction
- In a double boiler or a heat-proof bowl set over (but not touching) a pot of gently simmering water, combine chocolate with sugar and water and stir until melted and smooth.In a small bowl, whisk egg yolks. Slowly ladle about half of hot chocolate mixture into egg yolks, a little at a time, whisking constantly. This will temper the egg yolks instead of cooking them. Return mixture to double boiler for 2 to 3 minutes or until thickened slightly. Remove from heat, stir in Cointreau, and let cool to lukewarm.Combine egg whites and cream of tartar in a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until stiff peaks form, 5 to 7 minutes.Fold 1/3 of egg whites into chocolate mixture to lighten it. Gently fold in remaining egg whites until no lumps remain. Fold in 1 1/2 cups of cookie crumbs.Divide half of chocolate mixture among shot glasses or serving dishes. Sprinkle with half of remaining cookie crumbs. Top with remaining chocolate mixture and a final layer of cookie crumbs. Refrigerate at least 2 hours or until set. Just before serving, top with whipped cream.*Note: this recipe contains raw or undercooked eggs. We recommend purchasing farm-fresh eggs from a trusted source. If you are uncomfortable consuming raw eggs, you can buy pasteurized eggs in the shell.
