Ingredients
- 8 ounce bittersweet chocolate, cut into pieces
- 5 1/4 cup heavy cream, separated
- 2 cup large egg yolks, room temperature
- 3/4 cup granulated sugar
- 2 cup mascarpone cheese
- 1 tablespoon gelatin
- 3 ounce dark rum
Preparation
Baking Directions:
Combine chocolate and ¼ cup of the heavy cream in a heatproof bowl and place over barely simmering water.
Heat until melted.
Remove from heat.
Whip egg yolks and sugar until pale yellow and tripled in volume, add mascarpone and whip for 1 minute more.
Soften gelatin in rum, then melt over gentle heat.
Whisk into egg yolk mixture, then fold in chocolate.
Whip remaining 2 cups of heavy cream and fold into chocolate mascarpone mixture.
