Prep time
Total time
These were so easy and such an unexpectedly luscious treat. I added in orange extract instead of brandy and next time I think I'd add a Tbs. of cocoa to the cream to up the chocolate intensity even more.
Recipe type: dessert
Serves: 4 servings
  • 8 ounces bittersweet chocolate chopped (author uses Mast Brothers, I used bittersweet coins and a few semisweet chips)
  • ¾ C. heavy cream
  • 1 Tbs. plus 1 tsp. honey
  • 1 Tbs. plus 1 tsp brandy (I used 2 tsp. orange extract instead)
  • ¼ C. sugar
  • 1 large egg, separated, plus 3 egg whites
  • kosher salt
  • extra virgin olive oil (optional)
  • sea salt
  1. In a heavy sauce pan over low heat, combine the chocolate, cream, honey, brandy and sugar.
  2. Stirring gently, cook until the mixture is smooth and velvety. Remove the chocolate mixture from the heat and whisk in the single egg yolk. Pour the chocolate into a large bowl and let it cool to lukewarm.
  3. Place the egg whites in the bowl of an electric mixer, add a pinch of salt and beat on high speed until the whites form stiff peaks. Using a rubber spatula, stir one-third of the whites into the chocolate, gently folding them in this time. Repeat in this way with the final addition of the egg whites, folding just until any streakiness is incorporated but maintaining the loftiness of the whites.
  4. Pour into a serving dish (or individual ramekins as I did) and refrigerate until well chilled, at least 2 hours before serving.
  5. Scoop into bowls, garnish with a drizzle of olive oil and a sprinkle of sea salt (or do as I did and skip both those and add just a touch of fresh whipped cream and chocolate shavings).
Recipe by Portland Sampler at