Serves 2
1 large egg white
½ cup of heavy cream (plus extra to whip for garnish)
1 large egg yolk
2 Tbsp granulated sugar
⅓ cup semi-sweet or dark chocolate, chopped
1 Tbsp of butter, unsalted pinch Bourbon Smoked Sea Salt, plus extra for garnish
½ tsp Bourbon Barrel Aged Madagascar Vanilla Extract
1 Tbsp Bourbon Smoked Cacao Nibs
Method
1. In a small bowl with a clean whisk or electric hand mixer, whisk the egg white until it forms stiff peaks. In a medium bowl, whisk the heavy cream until it forms stiff peaks. Set both aside in the refrigerator.
2. In a small bowl, beat the egg yolk and sugar for 2 to 3 minutes or until it becomes thick and pale in color and the sugar dissolves. Set aside.* this recipe easily doubles to make 4 servings
In a small saucepan, add about an inch of water and bring it to a simmer. Place a small, heatproof bowl over the saucepan and add the chocolate, butter and a pinch of smoked salt. Over low heat, cook just until the chocolate melts. Remove from heat. Stir to combine.
Spoon ¼ of the chocolate into the egg yolk mixture and mix just until combined. Pour this mixture into the remaining chocolate and place over the simmering water in the saucepan. Add the vanilla extract. Stirring constantly, cook over low heat for two minutes or until the mixture thickens. Remove from heat and cool for a few minutes, stirring frequently.
Stir in 1/3 of the whipped egg whites into the cooled chocolate mixture. Gently fold in the remaining egg whites. Gently fold the chocolate mixture into the whipped cream, being careful not to over mix. Pour the mixture into two serving cups or bowls and refrigerate for a minimum of 4 to 6 hours.
To serve, sprinkle top with a pinch of smoked sea salt, a dollop of whipped
cream and smoked cacao nibs.
* this recipe easily doubles to make 4 servings