Source: Martha Stewart Weddings, Spring 2013
- 300 grams bittersweet chocolate, chopped
- 2 gelatin leaf
- 750 mL heavy cream
- 150 g sugar
- 2 whole eggs
- 2 yolks
Melt chocolate in double boiler.
Soak gelatin in cold water.
Whip heavy cream to soft peaks and chill.
Combine the sugar and enough water to cover and cook to soft-ball stage.
Make a pate-a-bombe with eggs and cooked sugar.
Melt gelatin with a small amount of alcohol or water and add it to the whipping eggs.
Continue whipping until just above body temperature.
Remove from mixer and fold in chocolate.
Fold in whipped cream.
Pipe into rings and chill/freeze.