6 ounces bittersweet chocolate (use good quality)
2 tablespoon butter, cut into 4 pieces
3 large egg whites
1/8 tsp. salt
3 tablespoons sugar
3/4 cup cold heavy cream
strawberries ( for garnish)
Chop 6 ounces of chocolate
Place chopped chocolate in bowl and place over boiling water, heat chocolate until melted.
Crack egg and seperate egg whites, add salt, place in bowl. Beat eggs on high speed until egg whites are stiff and stay on beater. Approximately 2-4 minutes. Transfer to clean bowl. Wash out bowl and beater.
Clean bowl and add heavy cream, gradually add sugar and beat cream until thick and stiff. The cream will not fall off beater when picked up. Set aside.
Add cooled chocolate to egg whites and fold until incorporated. Folding means to bring the rubber spatula to bottom of the bowl and turn mixture over onto itself.
Add whipped cream to chocolate egg white mixture, fold in whip cream until no cream is visible
Finished product, all cream and egg white is incorporated into chocolate
Garnish with strawberry and fresh whipped cream