Ingredients

The following ingredients have 6 Servings
  • 1/2 cup granulated sugar
  • 3 tablespoons butter (salted or unsalted), cut into cubes
  • 3/4 cup heavy cream
  • 6 ounces bittersweet or semisweet chocolate, finely chopped
  • 4 large eggs*, separated
  • 1/4 teaspoon flaky sea salt
  • red currants or raspberries, for garnish

Instruction

  • Spread the sugar evenly over the bottom of a wide saucepan and set over medium heat. As it begins to liquefy at the edges, use a heatproof spatula to very gently drag the liquefied sugar toward the center. Watch carefully, as once the edges start to darken, the sugar is in danger of burning. Continue to cook, stirring very gently, until all the sugar is melted and begins to caramelize.When the caramel is a deep amber color and smell just slightly burnt, remove from heat and quickly whisk the butter cubes, whisking until melted. Slowly whisk in the cream until smooth and no bits of hardened caramel remain (be sure you scrape the edges of the pan to incorporate any stubborn bits). Add the chopped chocolate and gently stir until melted and smooth. Transfer to a large heatproof bowl and let cool to room temperature (about 15 to 20 minutes).When chocolate mixture is no longer warm to the touch, whisk in the egg yolks until smooth.In a clean bowl, whip the egg whites until they hold stiff peaks. Using a large rubber spatula, fold one-third of the whipped whites into the chocolate mixture to lighten it along with flaky sea salt. Then gently fold in the remaining egg whites until just incorporated (do not overmix). Divide among serving glasses and chill for at least 8 hours until set. Serve with fresh berries if desired.