It's hard to believe the New Year will begin this weekend - and this is my final blog post of 2022. I definitely feel like celebrating the next holiday, but I also feel like 'the easier the better' in the kitchen, at this point.
A word of caution: if you don't like the idea of eating raw eggs, this recipe is definitely not for you. A second word of caution: you'll have plenty of dishes to wash.
But the results are worth it. I always use bittersweet chocolate in recipes; however, feel free to use semisweet chips if you prefer a slightly sweeter result. Either way, this dessert is easy, delicious, and a great way to celebrate. Happy New Year to all!
4-6 servings (depending on the dishes you use)
6 ounces semisweet or bittersweet chocolate
6 egg yolks
6 egg whites
2 tablespoons vanilla
Sprinkled cocoa powder and/or cinnamon
1. In a double boiler, melt chocolate and set aside.
2. Beat yolks until thick and lemon colored. Gradually add melted chocolate and vanilla and stir together thoroughly. Set aside.
3. Beat egg whites until stiff and fluffy. Gradually fold into chocolate and egg yolk combination.
4. Spoon into individual dishes. Refrigerate for 12-24 hours. Serve with whipped cream. Top with lightly chocolate powder and/or cinnamon.
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