3/4 cup heavy whipping cream (heated until warm)
1/2 cup sugar
2 1/2 unsalted butter (softened)
8 ounces bittersweet chocolate (chopped)
1/2 teaspoon kosher salt
3 large eggs, separated
4 packages mini-phyllo cups (60 total)
*combine sugar and 2 tablespoons water in saucepan over medium heat. do not stir. cook to a dark caramel, swirling to distribute evenly
*take off heat and add the butter. whisk until well incorporated. add the warm cream and continue to whisk. add chopped chocolate, allow to melt and then mix again. add salt and continue to whisk until smooth.
*add a small amount of the chocolate mixture to the egg yokes (to warm) and then thoroughly combine with the remaining chocolate mixture.
*whisk the egg whites until they form firm peaks. gently fold in the chocolate mixture.
*spoon into the mini phyllo cups and refrigerate for an hour. top with whipped cream and shaved chocolate, refrigerate for an additional 30 minutes
you can also pour into ramekins or pie crust as well. i find the mini cups work for social events. great dessert no plate or utensil required 🙂
involuntary adult 