1. Place chopped chocolate in a medium heatproof bowl and set the bowl in a skillet of barely simmering water. Stir the chocolate with a heatproof spatula just until it is melted. Remove the bowl from the skillet, add the butter to the chocolate, and stir until the butter is completely melted and the mixture is smooth. 2. In a medium bowl with an electric hand mixer on medium-high speed (or with a balloon whisk), whip the egg whites and salt until they barely hold soft peaks. While whipping, gradually add the sugar, going slowly. Adding it too fast may cause the whites to fall. Continue whipping until the whites just start to hold stiff peaks. Don't overbeat or the dissolved sugar may weep out of the whites. 3. Wipe the beaters or whisk clean and then whip the cream in a large bowl until it's fairly thick and holds a soft peak when the beaters are lifted. 4. With a large spatula, gently fold about 1/3 of the egg whites into the chocolate mixture until the mixture is no longer streaky. Fold in the remaining whites. Scrape the chocolate mixture into the whipped cream.Add the bourbon and fold mixture gently until uniform in color and texture. 5. Divide mixture among 4 dessert glasses and serve immediately, or refrigerate for at least 30 minutes for a slighly firmer texture. Garnish with chocolate shavings. ---------------------------------------------------------------------------
Nutrition
Ingredients
