Another delicious dessert idea from Chef David for Valentine’s day.
- 12 ounce semi-sweet baker’s chocolate
- ¾ cup butter, salted
- ½ cup white sugar
- 5 ounces (weight) pasteurized egg white
- 5 ounces (weight) pasteurized egg yolk
- ½ teaspoon white pepper
Note: For safety reasons, it is important to use pasteurized egg yolks and whites for this dish, as it will not be cooked nor acidulated. They are generally available in the dairy case of your local supermarket.
Cut the chocolate and butter into small pieces and place together in a heat-safe bowl.
Set up a double boiler by filling a medium sized pot halfway with water, bringing it to a boil, then turning the heat down to the low setting. Place the bowl atop the pot of water and melt the chocolate with the butter, stirring often with a spatula. Be sure to scrape the sides of the bowl to keep the chocolate from hardening.
Once melted, add pasteurized egg yolks and white pepper and stir until completely mixed. Allow the mixture to heat up for 3 minutes more, stirring continuously.
Remove bowl from heat and allow to cool 7-8 minutes.
While the chocolate mix is cooling, begin whipping the pasteurized egg white with an electric stand mixer. Add the sugar slowly as it whips and bring the meringue to a soft peaks stage – roughly 6 minutes at the second highest speed.
Once whipped, add the meringue to the chocolate mix and fold gently until no streaks of white are visible and the mix is smooth. Air is an important ingredient in the finished product.
Grease a small loaf pan with spray or oil and line it with plastic wrap. Gently pour the finished mix into the lined pan and chill in the fridge at least 2 hours before serving.
To remove from pan, gently lift the plastic from the corners, turn onto a clean cutting board and use a warm knife to cut desired sizes.
Makes approx. 8 servings.