June 24, 2012
300g dark chocolate, chopped
1 tbsp rum
4 egg whites
¼ cup caster sugar
½ cup cream, extra
Place chocolate in a food processor and process until finely grated.
In a large saucepan, heat cream to just below boiling point. Gradually add cream to chocolate while food processor is still operating. Then add rum and mix until smooth.
Transfer chocolate mixture to a large bowl. Beat egg whites in a small bowl with electric mixer until soft peaks form. Gradually add sugar, a tablespoon at a time, beating well after each addition. Fold egg white mixture through chocolate mixture.
Whip extra cream until soft peaks form and fold through chocolate mixture. Pour mixture into eight serving glasses. Refrigerate overnight.