Fill a sauce pot halfway with water, bring to boil. Chop up the chocolate into slivers – place in a heat resistant mixing bowl.
Set the mixing bowl on top of the sauce pan of boiling water (the base of the bowl should not be touching the water) – this is the “bain marie”.
Stir the chocolate as it melts over the steam. Once it is melted and shiny, take the bowl off of the sauce pan and give it a good stir with a whisk.
In a small bowl, melt the butter. In another large bowl, beat the 8 eggs with a whisk until frothy. Add sugar to the eggs & continue to whisk for another minute until dissolved.
ONE POT CHEESY CHICKEN AND ORZO
THE BEST CHOCOLATE SOUFFLÉ RECIPE
MOUSSE AU CHOCOLAT (FRENCH CHOCOLATE MOUSSE MADE SIMPLE)