1 c Sugar Squares; cut-up
3 Egg whites 1/3 c Dark rum
Dash salt 2 c Heavy cream; whipped
1/8 ts Cream of tartar Chocolate crumb crust
1/2 ts Vanilla extract — (recipe below)
12 oz Semisweet or bittersweet Chocolate leaves or shaved
Chocolate; cut-up Chocolate
3 1-oz unsweetened chocolate Whipped cream
Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Preparation Time: 1:00
1. In a medium saucepan, combine sugar and 1/3 cup water. Cook over
medium-high heat, swirling pan slowly —NOT STIRRING— until syrup
comes to a boil. Continue swirling until mixture turns from cloudy to
clear. Cover pan, reduce heat to low, and simmer while beating egg
2. In a large bowl, beat egg whites with an electric mixer on medium
speed for 30 sec. Add salt and cream of tartar, and beat with mixer on
high speed until egg whites form stiff peaks. Beat in vanilla.
3. Remove cover from sugar syrup pan, increase heat to medium-high,
and boil until syrup reaches 238F on a candy thermometer or forms a
4. Resume beating egg whites with a mixer on medium speed while
gradually pouring in boiling syrup in a thin stream. Beat until
meringue cools and stiff peaks form, 8 to 10 mins.
5. In a 1-qt glass bowl, combine semisweet and unsweetened chocolate
and rum. Heat in microwave on High 1 1/2 to 2 mins, or until
chocolate is melted and smooth when stirred. Let cool.
6. Using an electric mixer on medium speed, beat chocolate misture
into meringue. Let cool. Fold in whipped cream. Spoon filling evenly
into a chilled Chocolate Crumb Crust. Refrigerate until firm, 4 hours
or overnight. Or freeze up to 4 weeks, then thaw in refrigerator 8 to
10 hours before serving. Garnish as desired with chocolate leaves and
additional whipped cream.
CHOCOLATE CRUMB CRUST:
2 cups chocolate wafer cookie crumbs
1 1/2 Tbs sugar
5 Tbs butter, melted
Preheat oven to 350F. In a medium bowl, combine cookie crumbs,
sugar, and butter; mix well. Press into bottom and partway up sides
of a 10-inch springform pan. Bake 10 to 12 mins. Let cool.