Ingredients
200 g dark chocolate (60 - 70 %)
120 ml heavy cream
4 tsp sugar
6 egg whites
½ tsp ground cinnamon
¼ tsp cayene pepper
¼ tsp ground cloves
Preparation
melt chocolate in a large bain marie
Heat cream with spices until just boiling, remove from heat
Add cream to chocolate and mix until mixture thickens and is completely smooth
Whip egg whites until soft peaks form. Add sugar and continue whipping until stiff, but not dry
Take about 2 Tbsp egg white and mix into chocolate mix to lighten. Gently fold in the rest of the egg white in 4 batches until incorporated
Refrigerate for at least an hour before eating, can be made the day before.
