Here's the recipe in its original British, and then followed with an American translation.
Brits, etc. use:
Yanks, etc. use:
- 4oz bar of high-quality dark chocolate (I used Ghiradelli). You'll use 7 of the 8 squares, and the 8th square you can shave for garnish (or munch on to keep your cravings at a minimum while whipping this up)
- 10oz heavy whipping cream (I was lucky enough to find a very charming British grocery in SF where we had a whale of a time picking up yummy snacks and double cream!)
- 1/4 cup extra-fine granulated sugar (not powdered sugar!), or just grind up regular granulated sugar in a food processor or coffee grinder. Caster sugar is just really fine sugar. DO NOT USE POWDERED SUGAR
- 1 large egg white
- chocolate shavings, to garnish
- 2 tbsp Amaretto,Amaretto Syrup, or other liqueur (optional)
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As suggested by many a viewer, if you are not able to acquire pasteurized eggs, or are concerned about having an egg white in the recipe, try substituting in meringue powder!From user HollyMeeker:In a large bowl, combine meringue powder, water and 1/4 cup minus 1 teaspoon of the sugar. Whip at high speed for 5 minutes. (A stand mixer makes this whole process much easier.) Gradually add the rest of sugar and continue whipping at high speed for 5 minutes until meringue is stiff and dry. Makes the the equivalent of one egg white. Use according to your recipe. Meringue powder can be used to replace egg whites in your recipe if egg white is beaten with sugar before adding to ingredients.Just a note: Chefs say that using a copper bowl to beat egg whites will make them higher and lighter.