🧂 Ingredients

• 7 oz dark chocolate (70% cocoa preferred), chopped
• 3 large eggs, separated
• 3 tbsp granulated sugar
• 1 cup heavy cream
• 1 tsp pure vanilla extract
• 2 tablespoons cognac
• salt

📖 Instructions

♨️ Melt the chocolate
In a heatproof bowl over a saucepan of simmering water (or in short microwave bursts), melt the chocolate until smooth.
Let it cool slightly (it should be warm, not hot).

🥃 Optional Cognac Addition
Stir the cognac into the melted chocolate after it has slightly cooled but before adding the egg yolks.
This way, the alcohol doesn’t evaporate, and it blends smoothly into the chocolate base.

🌀 Whip the cream
In a chilled bowl, beat the heavy cream and vanilla until soft peaks form.
Set aside in the refrigerator.

🍳 Whisk the egg yolks
In a separate bowl, whisk the egg yolks with 1 tablespoon of sugar until pale and creamy.
Slowly stir in the melted chocolate until well combined.

☁️ Beat the egg whites
In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form.
Gradually add the remaining 2 tablespoons of sugar, beating until glossy stiff peaks form.

🥣 Fold everything together
Gently fold one-third of the whipped cream into the chocolate mixture to lighten it.
Then carefully fold in the remaining whipped cream and egg whites in batches, keeping as much air as possible.

❄️ Chill and serve
Spoon into serving glasses or ramekins.
Refrigerate for at least 2 hours, or until set.

🍓 Optional toppings
Fresh whipped cream
Shaved chocolate or cocoa powder
Fresh berries or orange zest
A sprinkle of sea salt for contrast