I feel certain that Madame Marie Curie enjoyed this classic, sensual French dessert on more than one occasion.
Yield: 10 servings
1 pound good quality semisweet dark chocolate (or white chocolate, if you prefer)
16 oz honey
3 egg whites
1/2 cup granulated sugar
1 quart heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla
Combine chocolate and honey in a large microwaveable bowl. Microwave 1 minute at a time (or less) stirring after each time (When melting chocolate in microwave, don’t do until it melts completely. While it is still holding its shape, stir until it’s completely melted). Let cool.
Beat egg whites with a stand mixer, slowly add granulated sugar and beat until stiff peaks form. Fold into the chocolate mixture.
Rinse out the mixer bowl, add the whipping cream, powdered sugar and vanilla. Whip until stiff. Fold into chocolate mixture.
Chill in bowl or divide into bowls. Top with your choice of berries.
- Mary Todd Lincoln’s Honey, Almond And Vanilla Cake (romancingthebee.com)