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“I like this recipe because the eggs are dropped into the HOT syrupy mixture, reducing salmonella risk. Substitute coffee for the water if you like. Use your mixer's wire whisk both for whipping the cream and for whipping the chocolate and egg mixture. Prep time includes the stove-top boiling.”
READY IN:
15mins
SERVES:
4
YIELD:
4 6-oz dishes
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat whipping cream until stiff, cool in refrigerator.
  2. Place water, sugar and salt in small saucepan. Boil, stirring occasionally, until clear and syrupy. Reduce heat, add chocolate and stir until melted. Remove from heat, pour into mixer bowl, and immediately blend in eggs (while still very hot). Add vanilla, blend for an additional 5 minutes.
  3. Cool to room temperature, then fold in cold whipped cream by hand. Spoon into (4) 6-oz serving dishes and chill for 2 hours.

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