This recipe appears in:December Brunch Drinks for A Crowd
Here, the classic egg-based cocktail is jazzed up with chocolate and bourbon.
- 1 cup chopped chocolate
- 1 tablespoon unsweetened cocoa powder
- 3 cups milk
- 2 cups heavy cream
- 8 eggs, separated
- 2/3 cup sugar
- 2 cups bourbon
- Shaved chocolate, to garnish
Place chocolate and cocoa powder in a heatproof bowl. In a small saucepan over medium heat bring 2 cups of milk to a simmer then pour over chocolate and stir until melted. Add remaining milk and cream and set aside.
Place egg whites in the bowl of a standing mixer and whisk on low until frothy, about 30 seconds. Increase the speed to medium and beat until the egg whites are thick and frothy, about 90 seconds. With mixer running, slowly stream in half the sugar and beat until incorporated, about 30 seconds. Place the beaten egg whites in a large bowl and reserve.
Place mixing bowl back on standing mixer and add egg yolks and remaining sugar. Whisk at medium speed until yolks are thickened and pale yellow, about 1 minute. Lower speed to low and slowly add milk/chocolate mixture and whisk until fully incorporated, about 1 minute. Add bourbon and mix until combined.
Using a rubber spatula gently fold egg whites into chocolate mixture, divide between glasses and serve garnished with shaved chocolate.