Valrhona chocolate, cut into equal pieces 1¼#

Eggs, separated 5 ea

Sugar, granulated equal volume to egg whites

Water ¼c

Heavy Cream ½ gallon

Vanilla 1T

Powdered sugar 1c

Kaluha 2T

Whip heavy cream with powdered sugar and vanilla – reserve

  1. Whip egg whites and sugar to stiff peaks  - reserve
  2. Melt chocolate using a double boiler
  3. Warm eggs and water until thickened, using a double boiler
  4. Once eggs are thickened combine with the chocolate, work quickly to fully incorporate
  5. Add kaluha to the mixture
  6. Incorporate egg white/sugar mixture
  7. Incorporate heavy cream completely, no white streaks

Courtesy:  Late Harvest Kitchen