- 1/4 lb. bittersweet chocolate, chopped into very
- 3 Tbs. unsalted butter, cut into small pieces
- 3 eggs
- 1/8 tsp. salt
- 2 Tbs. confectioners’ sugar
Separate 1 egg, placing the white in a large bowl and adding the yolk to the chocolate. Quickly whisk in the yolk, fully incorporating it. Repeat with the remaining 2 eggs. Remove the bowl from over the saucepan and let cool to lukewarm.
Add the salt to the egg whites. Using an electric mixer set on medium-high speed, beat the whites until stiff peaks form, then beat in the confectioners' sugar. Using a rubber spatula, gently fold the egg whites into the chocolate, being careful not to deflate the whites.
Spoon the mixture into a large bowl or individual glasses. Cover and refrigerate until very firm, at least 6 hours or up to 24 hours. Serve well chilled.