3/4 cup, plus 1 ½ tablespoons heavy whipping cream
½ cup granulated sugar
2 ½ tablespoons unsalted butter, room temperature
7 ounces bittersweet chocolate, roughly chopped
1/4 teaspoon kosher salt
3 large eggs, separated
heavy whipping cream in a saucepan or microwave just until warm. Set
aside. Combine the sugar and 2 tablespoons of water in a medium saucepan
over medium-high heat. Do not stir. Cook to a dark caramel, swirling as
it begins to brown to distribute the sugar.
Take off the
heat, add your room temperature butter and deglaze pan using a whisk.
Add the warmed cream and whisk vigorously. Add the chopped chocolate,
waiting for a minute or two for it to melt. Add salt and mix until
smooth. Allow the mixture to cool for a few minutes.
In a bowl,
add a small amount of the warm chocolate mixture to the egg yolks and
stir to bring the eggs to a warmer temperature. Next, add the
chocolate/egg yolk mixture to the saucepan and mix until thoroughly
In a large bowl, whisk the egg whites until they form
firm peaks and then fold gently in chocolate mixture, being sure to not
collapse the egg whites. Divide between 6 (4-ounce) ramekins and chill
for at least 6 hours. Serve with a dollop of whipped cream.