10 oz heavy whipping cream
1/4 c. extra-fine granulated sugar
1 large egg white
2 T. water
4oz. high quality dark chocolate
1 pkg. raspberries
Directions:
- Break the chocolate into small pieces and set aside. In a small saucepan, heat half of the cream until it begins to boil. Turn off the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth.
- Pour the mixture into a bowl set over a large bowl of iced water and add the rest of the cream and water,. Using a handheld electric whisk, beat the mixture to soft peaks. Remove the bowl from the iced water.
- Meanwhile, whisk the egg white with a handheld electric beater until stiff peak. Add the sugar, a tablespoon at a time, and continue whisking to a soft meringue. Carefully fold the meringue through the chocolate mixture, then spoon or pipe into chilled serving glasses.
- Serve immediately or chill for up to two days.
