and you only need two ingredients!
I think a white chocolate version would be beautiful with a little drizzle of melted raspberry preserves on it.
3/4 c. chocolate chips (or about 3 1/2 ounces chocolate)
4 eggs, separated
Melt the chocolate chips in a medium bowl or in a double boiler. Beat in the egg yolks and a pinch of salt. Set aside.
In a completely grease-free bowl, whip egg whites to stiff peaks. Fold about a third of the whites into the chocolate mixture to lighten it, then fold the remaining whites in. Refrigerate two hours to set up. You can spoon or pipe this into serving dishes either before or after chilling, but it will hold its shape better after setting up. Makes about 3 cups.
YES, this is made with raw eggs, which can be safe, or on occasion can have salmonella. The way to prepare this safely is to use perfect eggs without even hairline cracks. Wash and dry them, then use in this recipe.
The reason behind this is that the inside of an egg is a sterile environment. The salmonella, if present, is on the outside of the shell. If there is any sort of crack, however, the bacteria can enter the egg and grow if conditions are right. So- use raw if the eggs have no cracks- even minor ones- and have been washed. I learned this from Alice Waters' mousse recipe; she says they've served raw egg mousse for years in her restaurant (Chez Panisse), with nary a sickness from it.