This recipe is superbly yummy and relatively easy. It does not demand the cooking and stirring of the egg custard. Make it the day before and refrigerate it to allow time to set up properly. Very easy to double to serve more folks.
Makes 2 cups (about 4 servings)
4 oz semisweet chocolate chips
1 egg, separated
1/2 C heavy cream
2 t sugar
Melt the chocolate in a double boiler over very low heat, stirring constantly (or heat for 30 seconds at a time in the microwave, stirring after each time–you’ll only have to do this 2 or 3 times). Transfer to a bowl. Meanwhile, mix the egg yolk and the cream together thoroughly, then quickly whisk the yolk mixture into the chocolate. Combine thoroughly. Set aside. Beat the egg whites into soft peaks, incorporating the sugar near the end of beating. Fold the egg whites into the chocolate mixture a third at a time and incorporate completely. Pour into serving glasses. Cover with plastic wrap and refrigerate overnight.
Serve as is or with a dollop of freshly whipped sweetened cream garnished with a raspberry.