Recipes

Melt the chocolate over a double boiler, keep warm.

Whip the heavy cream to soft peaks, keep chilled.

Whisk the egg yolks and the first amount of granulated sugar over a double boiler and heat until the sugar dissolves (approximately 115 degrees).

Transfer the yolks to an electric mixer with a whip attachment. Whip the yolks on high speed until 3x's the original volume, light in color and holds ribbon.

When the yolks are close to finish; start whisking the egg whites with the second amount of granulated sugar. Whip to a firm peak.

When the entire mise en place is ready, fold the warm chocolate into the egg yolk base.

Fold in the egg whites.

Fold in the heavy cream.