Total:
25 min
Active:
5 min
Yield:
7 cups
Level:
Easy

Ingredients

Directions

Combine the chocolate and butter and melt over a hot-water bath.

Combine the egg yolks with the water and 1 ounce sugar and whisk over a hot-water bathe to 145 degrees F for 15 seconds. Remove from the heat and whip until cool.

Combine the egg whites with the remaining 1 ounce sugar and whisk over a hot-water bathe to 145 degrees F. Remove the whites from the heat and beat to full volume. Continue beating until cool.

Using a large rubber spatula, fold the egg whites into the egg yolks.

Fold the butter-chocolate mixture into the egg mixture.

Fold in the whipped cream. Add the rum, to taste.

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