|dark chocolate, 60% to 62% cacao, chopped||.|
|heavy cream, cold|
|fine sea salt||.||.|
|cognac (or pure vanilla extract)|
|cream of tartar||.||.|
In a food processor, process the chocolate until very fine. Scrape the chocolate into a medium bowl and set a fine-mesh strainer suspended over it.
Into a mixing bowl, pour the cream and refrigerate it for at least 15 minutes. (Chill a handheld mixer’s beaters alongside the bowl.)
Into the bowl of a stand mixer, pour the egg whites and cover the bowl tightly with plastic wrap. Place the egg yolks in a small bowl.
In a small heavy saucepan, place
In another small saucepan (or in a
Immediately remove the custard from the heat and pour it through the strainer onto the chocolate in the bowl, scraping up the thickened cream that has settled to the bottom of the pan and pushing it through with the back of a spoon or silicone spatula. Stir until the chocolate is melted and the mixture is uniform in color. Remove the vanilla pod from the strainer (rinse, dry, and reserve the pod for another use).
Refrigerate the chocolate custard, uncovered, folding gently every 15 minutes for about 45 minutes to keep the custard against the bowl from setting. Continue folding until ribbons form and a small amount dropped from a spoon mounds heavily. (An instant-read thermometer should read 60° to 63°F/16° to 17°C.) Whisk in the cognac.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.