Main Ingredients:

See below ingredients

Cooking Preparation of the Recipe:

10 oz Extra bittersweet chocolate
4 Eggs, separated
2/3 c Powdered sugar
1/3 c Granulated sugar
1 c Extra heavy cream
1 tb Blackberry brandy or rum
Melt chocolate over simmering water of a water bath. Whip egg
yolks with 1/3 cup powdered sugar until pale and airy, place
whipped yolks in medium sized bowl. Add warm melted chocolate
and fold until just mixed. Wash bowl and wipe thoroughly. Dissolve
1/3 cup granulated sugar and 1/4 cup water in small pot, bring to a
boil, cook to 230 degrees on a candy thermometer. While sugar is
boiling slowly whip whites to soft peak. When sugar is ready, slowly
pour into whites while beating at a medium speed in a steady
stream. Continue to whip until stiff peaks form. Remove whites,
spoon whites on top of yolks but do not fold in. Whip cream and 1/3
cup powdered sugar until medium stiff peak, now fold in whites until
just mixed. Add cream and fold until incorporated, do not over fold.
Store in refrigerator until ready to use (should be used as soon as
possible).

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