Description
This decadent chocolate dessert has a hint of flower power! Beautiful served with shaved chocolate on top.
Ingredients
Units
Scale
- 5 ounces bittersweet chocolate chips, plus a few extra chocolate chips, finely chopped, for garnish
- 2 tablespoons lavender bitters
- 3 large eggs
- 2 tablespoons unsalted butter
- 2 cups heavy cream
- 2 tablespoons granulated sugar
Instructions
- Whip one cup of heavy cream to stiff peaks and refrigerate. Separate the eggs. In a small bowl, beat the egg whites until they are foamy and form soft peaks. Add one tablespoon of the sugar and beat for another ten seconds. Set aside.
- In the top of a double boiler, melt chocolate chips, butter, and 1 1/2 tablespoons lavender bitters, stirring constantly. Once smooth, remove from heat and set aside. When the mixture has cooled to room temperature, mix in the egg yolks.
- Fold in egg whites and whipped cream, alternating until well-blended. Use a rubber spatula to spoon into individual serving dishes (large wine glasses work well). Fill each serving dish 2/3 full.
- Beat remaining cup of heavy cream, 1 1/2 teaspoons of lavender bitters, and 1 tablespoon of sugar. Spoon over chocolate mixture. Top with chocolate shavings and refrigerate for at least 12 hours before serving.
Notes
Originally from my side project, The Domestic Mixologist.
