Ingredients

• 4 Oz. Semisweet Chocolate
• 2 Tbs Unsalted Butter, room temp
• 3 Eggs, separated
• 1/2 Tsp Cream of Tartar
• 5 Tbs Powdered Sugar
• 1/2 Cup Heavy Whipping Cream
• 1/2 Tsp Vanilla Extract

Steps

1. Microwave chocolate and butter for 15 second intervals until melted, stirring between intervals.
2. Temper egg yolks into mixture.
3. Whisk egg whites until foamy.
4. Whisk cream of tartar into egg whites.
5. Whisk 2 1/2 Tbs of sugar into egg whites, gradually.
6. Whisk egg whites to soft peaks.
7. Fold egg whites into chocolate mixture.
8. Combine whipping cream and vanilla.
9. Whisk remaining sugar into cream.
10. Whisk cream to soft peaks.
11. Fold cream into chocolate mixture.
12. Pour into 4 margarita glasses or ramekins.
13. Refrigerate for 1-2 hours or until set.

Notes

• Add some coffee liqueur into the chocolate mixture once melted, if desired.
• Be gentle when folding, do not deflate.
• Incorporate egg whites and/or cream fully or leave streaks.

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