In a large saucepan, bring about 4 cups of water to a boil. Place chocolate in a stainless steel bowl and sit the bowl on top of the saucepan. Lower the water to a simmer. Stir the chocolate as it melts and add the butter. Continue to stir until blended and remove from heat.
Add yolks and whisk thoroughly. Place the bowl in the refrigerator to cool slightly, just until room temperature (about 5 minutes).
Spoon into 6 martini or wine glasses and chill until ready to serve. Just before serving, top with fresh whipped cream and garnish with chocolate designs. We use hearts for Valentine's Day.
This recipe is one of our guests' favorites. We believe no breakfast is complete without dessert and have been serving it with our breakfasts since we opened The Artist's Inn 19 years ago.
Beat egg whites until they stand in soft peaks. Add the sugar gradually and continue to beat until combined and egg whites are stiff. Fold the egg whites into the chocolate mixture until completely combined.
About this recipe:
When Chocolate Met Raspberry (An Affair to Remember)