A beautiful chocolate dessert, Natalie’s Dream Dessert should be served in small quantities as it is so rich. You may, if you like, serve the dessert with small plain biscuits .
6 oz. dark chocolate, broken into small pieces
2 tablespoons water
1 tablespoon rum
6 oz. castor sugar
6 oz. unsalted butter, cut into small pieces
3 large eggs, separated
8 fl. oz. double cream
In a medium-sized saucepan, melt the chocolate with the water and rum over low heat, stirring occasionally with a wooden spoon. When the chocolate has melted and the mixture is smooth, add the sugar and cook, stirring constantly, until the sugar has dissolved.
Remove the pan from the heat. Beat in the unsalted butter, a few pieces at a time, beating until it is thoroughly blended into the chocolate mixture. Set the mixture aside to cool to lukewarm, stirring occasionally.
When the mixture has cooled, beat in the egg yolks and combine the mixture thoroughly. Set aside.
In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. With a metal spoon, fold the egg whites into the chocolate mixture. Spoon the mixture into 6 serving glasses or ramekin dishes and place them in the refrigerator. Chill the dessert for 2 hours, or until it has set.
Just before the dessert is ready, pour the cream into a small mixing bowl. Using a wire whisk or rotary beater, beat the cream until it is stiff. Spoon the cream into a small forcing bag fitted with a medium-sized star-shaped nozzle.
Remove the glasses or ramekin dishes from the refrigerator. Pipe the cream over the chocolate mixture to cover it completely, bringing the cream up into decorative swirls.