Preparation

• Put the chopped chocolate in a medium heatproof bowl and set the bowl in a skillet of barely simmering water. Stir the chocolate with a heatproof spatula just until it is melted. Remove the bowl from the skillet, add the butter to the chocolate, and stir until the butter is completely melted and the mixture is smooth.

  In a medium bowl with an electric hand mixer on medium-high speed (or with a balloon whisk), whip the egg whites and salt until they barely hold soft peaks. While whipping, gradually sprinkle in the sugar—go slowly, as adding it too fast may cause the whites to fall. Continue whipping until the whites just start to hold stiff peaks (see photo below). Don’t overbeat or the dissolved sugar may weep out of the whites.

  

• Wipe the beaters (or whisk) clean and then whip the cream in a large bowl until it’s fairly thick and holds a soft peak when the beaters are lifted.

  With a large spatula, gently fold about onethird of the egg whites into the chocolate until the mixture is no longer streaky. Fold in the remaining whites. Scrape the chocolate mixture into the whipped cream. Add a flavoring, if using (see variatons below). Fold gently until the mixture is uniform in color and texture.

  在4种甜点菜肴中划分，立即食用，或冷藏至少30分钟，质地稍牢固。如果使用的话，用巧克力剃须装饰。

• Note:The risk of salmonella infection from consuming raw egg whites is low, but the only way to be completely safe is to use pasteurized egg whites.

• Hazelnut:3 Tbs. Frangelico
• Bourbon:1 Tbs. bourbon
• Coconut:1/2 cup toasted sweetened coconut (serve immediately to retain texture)