27 Dec 2020
- 6 large eggs (optionally pasteurized but we almost never bother)
- 6 oz booze (I like rum but anything tasty will do)
- 3/8 C sugar
- 12 oz dark chocolate (we typically use 70% scharffen berger)
Beat eggs and sugar at high speed to soft peaks.
Melt chocolate with booze and whisk until smooth. Temperature should be about 110 F.
Fold about a quarter of the egg mixture into the chocolate. Then fold in the rest.
Refrigerate at least 2 hours.
This is basically Alice Medrich’s Albert’s Mousse, except we always make at least a double recipe and use more booze and no coffee. It’s INTENSE.