- Yield:makes about 2 quarts, serving 12 to 16
- Active time: 10 minutes
- Total time:10 minutes
- 2 cups heavy cream
- 4 ounces semi-sweet chocolate
- 8 eggs, separated
- 2/3 cup sugar
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 cups whole milk
- 2 cups rum or brandy
- Garnish: cinnamon stick
Bring 1 cup cream to a simmer over low heat. Meanwhile, place chocolate in a medium bowl. Pour hot cream over chocolate and stir until melted. Add remaining cream and set aside.
Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. Increase speed to medium-high and, watching carefully, beat until they are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash bowl.
Add egg yolks and remaining sugar, cayenne, and cinnamon to now-empty stand mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. Add vanilla, milk, cream/chocolate mixture, and alcohol and mix on low speed to combine.
Using a rubber spatula or handheld whisk, fold the whipped whites into the egg yolk/milk mixture until completely incorporated. Serve by ladling into goblets and garnishing with extra ground cayenne pepper and a cinnamon stick.