- 300 g dark chocolate
- 350 g heavy cream
- hand mixer with beaters
- heatproof bowl
Melt dark chocolate in a heatproof bowl set over a pot of simmering water. Set aside. In a bowl, whip cream until stiff and place in the fridge.
Separate the egg whites and yolks. Set aside egg yolks. Beat egg whites with brown sugar until stiff and place in the fridge to keep cool.
Set up a double boiler and beat the egg yolks and white sugar over a water bath until creamy.
Stir in the melted chocolate. Optionally, stir in the rum. Gently fold in the cream followed by the egg whites. Place in fridge for min. 1 hr. to set. Serve and enjoy!