Ingredients
1/4 cup (50 mL) sugar
1/2 cup (75 mL) bourbon
1/4 lb (125 g) semi-sweet chocolate, coarsely chopped
2 cups (500 mL) 35% cream, chilled
2 egg whites, at room temperature

Method

1) In a small saucepan over medium-low heat combine sugar and bourbon. Let cook until sugar had dissolved, about 3 minutes. Remove from heat.

2) In a medium saucepan add enough water to come 2 inches (5 cm) up sides of pan, bring to a boil, then lower to simmer. Place chocolate in a medium glass or metal bowl, place bowl on top of pan and allow chocolate to melt, stir in 2 tbsp (25 mL) of cream. Stir bourbon mixture into melted chocolate. Set aside and let cool slightly, about 2 minutes.

3) Whisk egg white until stiff peaks form.

4) Whisk remaining cream until soft peaks form.

5) Gently fold egg whites into chocolate mixture to combine

6) Gently fold cream into chocolate mixture until just combined. Divide amount 6 goblets or bowls and chill for at least 3 hours before serving.