*I like to use pasteurized egg whites from the store since you do not cook the
eggs in this recipe – just add a bit of lemon juice or cream of tartar to aid in
the process.
Cooking Instructions:
Melt chocolate in a double boiler or using the microwave on low heat. Stir well and set aside.
In a metal bowl placed in the freezer for 15 minutes, beat the cream with a mixer until soft peaks form. Set aside at room temperature.
In a separate bowl, use a mixer to whip the egg whites to soft peaks. Add the sugar gradually and continue whipping until firm.
Using a whisk, fold the chocolate into the egg whites carefully. When the whites are nearly completely incorporated, fold in the whipped cream. Cover and refrigerate for about an hour, or until set.
Serve in glass bowls with a dollop of whipped cream, a few raspberries or strawberries set on top and of course, the Bogle Petite Sirah Port.
Recipe Notes
Need a decadent dessert to enjoy with your Petite Sirah Port and your Valentine? Try this simple and delicious indulgence!
